Har Lok Cantonese Dry Fry Prawns

5.0 from 16 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Seafood

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Ingredients

• 450 gram (1 lb.) prawns, preferrably medium/large size
• 2 tablespoon oil
• 2 cloves garlic, minced
• 1 inch ginger, thinly sliced
• 1-2 scallions, thinly sliced
• Sauce
• 4 tablespoon tomato ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 - 1 tablespoon sugar (or to taste, optional)

Instructions

1. Remove heads from prawns, deveined but leave the body and tail shells intact, cut away the feet (feelers). Wash and pat dry with a kitchen towel.
2. Heat oil over medium-high heat in a wok. Sauté prawns until shells turn orange. About 30 seconds. Remove from pan and transfer to a plate.
3. In the same frying pan, fry garlic and ginger until fragrant, about 30 seconds. Add sauce and brings to a boil.
4. Return the prawns and half of the scallions into the boiling sauce, toss to coat.
5. Remove from heat and transfer to a serving platter. Serve the prawns immediately, garnish with the remaining scallions.