Cantonese style fried prawns coated in a sweet, savory and addictive sauce.
Recipe type: Seafood Recipes
Cuisine: Cantonese
Serves: 4
  • 500 g fresh large prawns - head and shells on
  • Oil for deep frying
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 1 tbsp minced shallots (optional)
  • 1 tsp salt
  • Chopped spring onions for garnishing
  • Sauce Ingredients
  • 2 tsp sugar
  • 2 tbsp ketchup
  • 1 tbsp oyster sauce
  • 1 tbsp rice wine
  • 3 tbsp water
  1. Prepare prawns by snipping off the 'horn', legs and feelers. Devein, rinse and pat dry with paper towels. Gently rub the salt over the prawns and set aside.
  2. Prepare and mix sauce ingredients in a bowl. Set aside.
  3. Heat up oil in a wok. Once the oil is very hot, put in one prawn at a time with a long tong or chopsticks. Do not crowd the wok. Fry the prawns in 2 or 3 batches if necessary. Cook on one side and turn and cook the other side till they are about 80% cooked. Remove prawns with a Chinese sieve and drain them on kitchen papers.
  4. Remove all but 2 - 3 tbsp of oil in wok. When the wok is hot, stir-fry garlic and ginger till fragrant and the mixture sticky. Pour in the sauce and let it reduce slightly. Return the prawns to the wok. Toss and mix well till the prawns are coated with the sauce and fully cooked. Garnish with chopped spring onions and serve immediately with plain white rice.
Cooking Notes
1. For some heat, add seeded and chopped red chili when stir frying the ginger and garlic. Alternatively, add a little chili sauce together with the rest of the sauce ingredients.
2. Pat the prawns as dry as possible before gently tipping them into the wok to avoid oil splatters.
Recipe by Souper Diaries at https://souperdiaries.com/har-lok-prawns-recipe/