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Har Lok(Dry-Fried Prawns)

This is my favourite way to cook prawns! Quick and easy, prawns are lightly coated in a sweet dark sauce. Look spectacular, taste juicy, sweet and tender! Never fails to impress.

Ingredients

400g to 500g prawn, trimmed

1 thumb size ginger, finely chopped

1 tablespoon garlic, minced or chopped

2 tablespoon spring onion, sliced

3 small chilli, deseeded n sliced

Seasoning:

1 tbsp ketchup

1 tbsp dark soya sauce

1 tbsp light soya sauce

1 tbsp Chinese cooking wine

1 tbsp oyster sauce

½ tbsp cornstarch

½ tbsp sugar

1 tbsp water

Method

1. Mix all the seasoning in a small bowl and set aside

2. Pat the prawns dry with kitchen towel

3. Deep fry prawns in oil and drain once it is cooked and look crispy

4. Pour away oil leaving about 1 tbsp in wok, fry garlic, ginger and chillies till light brown

5. Add in seasoning and return prawn to stir till it is well coated.

6. Remove from heat and transfer to a serving platter. Serve the prawns immediately, garnish with spring onion.

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