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!
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Servings: 4 people
Ingredients
- 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
Sauce:
- 2 tbsp tomato ketchup
- 1 tbsp light soy sauce
- 1 tbsp Rice wine, or dry sherry
- 1 tbsp sugar
- 1 tsp cornflour
First chop young ginger, garlic and spring onions.
Wash prawns well and snip off whiskers and legs with a pair of food scissors.
Place prawns in a bowl and season with salt. Leave for 15 minutes.
Meanwhile, prepare the sauce by combining all the sauce ingredients in a small bowl. And we're ready to fry the prawns!
Heat up oil till just smoking. Gently fry the prawns in the wok for just one minute. Do not overcook the prawns.
Immediately remove prawns and drain on paper towels.
Retain 2 tablespoons of the oil in the wok. Reheat oil till smoking hot and saute the chopped garlic and ginger until fragrant.
Add in the seared prawns. Gently and quickly, mix the prawns well.
Pour the sauce over the prawns and quickly toss to mix well and until most of the sauce has been absorbed.
Scoop out onto a serving plate and garnish with chopped spring onions and serve immediately when hot. ENJOY!
Instructions
Enjoy!
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Notes
The oil to deep fry the prawns must be heated till just smoking. The right temperature is important as the aim is just to sear the prawns.
Deep fry the prawns for only 1 minute or so as overcooked prawns will turn tough chewy.
Use fresh prawns. Defrosted frozen prawns can work provided it's the best quality possible. Make sure to completely defrost them before you cook.