Har Lok Cantonese Dry Fry Prawns

5.0 from 16 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4


  • 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)


  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.

Another great recipe by https://dailycookingquest.com.