Dry Fried Prawns 干煎虾碌
An impressive yet easy prawn recipe. A classic chinese delicacy, this Dry Fried Prawns, or known as Har Lok is so flavourful and finger licking good!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 grams prawns (fresh and large, with shells)
- 1 tsp salt
- 4 cloves garlic (minced)
- 50 grams ginger (young ginger, chopped)
- 2 stalks spring onion (chopped)
- 2 tbsp tomato ketchup
- 1 tbsp light soy sauce
- 1 tbsp Rice wine (or dry sherry)
- 1 tbsp sugar
- 1 tsp cornflour
Instructions
- 1
First chop young ginger, garlic and spring onions.
- 2
Wash prawns well and snip off whiskers and legs with a pair of food scissors.
- 3
Place prawns in a bowl and season with salt. Leave for 15 minutes.
- 4
Meanwhile, prepare the sauce by combining all the sauce ingredients in a small bowl. And we're ready to fry the prawns!
- 5
Heat up oil till just smoking. Gently fry the prawns in the wok for just one minute. Do not overcook the prawns.
- 6
Immediately remove prawns and drain on paper towels.
- 7
Retain 2 tablespoons of the oil in the wok. Reheat oil till smoking hot and saute the chopped garlic and ginger until fragrant.
- 8
Add in the seared prawns. Gently and quickly, mix the prawns well.
- 9
Pour the sauce over the prawns and quickly toss to mix well and until most of the sauce has been absorbed.
- 10
Scoop out onto a serving plate and garnish with chopped spring onions and serve immediately when hot. ENJOY!