Home » Dry Fried Prawns (Har Lok) 干煎虾碌

Dry Fried Prawns (Har Lok) 干煎虾碌

by Angie Liew
Dry Fried Prawns 3 - Har Lok - Huang Kitchen

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An Impressive Yet Easy Prawn Recipe: Dry Fried Prawns, A Chinese Classic

Happiness is home cooked. This is especially so for this wok fried prawn dish, as prawns, to the Chinese, is a symbol of laughter and happiness. This recipe is a version of the popular chinese wok fried prawns, also known as Har Lok. This delicious seafood dish tastes so GOOD and looks so IMPRESSIVE, your guests will surely be AMAZED. Above all, it cooks quickly, requires minimal preparation and tastes absolutely delectable.

Dry Fried Prawns 2 - Har Lok - Huang Kitchen

A Must Have Dish For Prawn Lovers

Pan frying with the shell on helps to capture most of the prawns’  natural sweetness and you will be amazed how succulent the prawns can be. The infusion of the sweet and savoury sauce makes the prawns extremely flavourful and is finger-licking good. Truly an easy yet delicious recipe especially for the prawn lovers. So ENJOY!

Dry Fried Prawns Recipe 干煎虾碌食谱 Huang Kitchen

Dry Fried Prawns Recipe 干煎虾碌食谱

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Dry Fried Prawns 干煎虾碌

Recipe by Huang Kitchen, Angie Liew
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!
Prep Time10 minutes
Cook Time5 minutes
Total Time30 minutes

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Servings: 4 people


  • 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


  • 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.
    • Clean prawns.
      Wash prawns well and snip off whiskers and legs with a pair of food scissors.
    • Season prawns with salt.
      Place prawns in a bowl and season with salt. Leave for 15 minutes.
    • Prepare the sauce.
      Meanwhile, prepare the sauce by combining all the sauce ingredients in a small bowl. And we're ready to fry the prawns!
    • Sear the prawns.
      Heat up oil till just smoking. Gently fry the prawns in the wok for just one minute. Do not overcook the prawns.
    • Drain fried prawns on paper towels.
      Immediately remove prawns and drain on paper towels.
    • Saute chopped garlic and ginger.
      Retain 2 tablespoons of the oil in the wok. Reheat oil till smoking hot and saute the chopped garlic and ginger until fragrant.
    • Fry the prawns with garlic and ginger.
      Add in the seared prawns. Gently and quickly, mix the prawns well.
    • Add in prawn sauce.
      Pour the sauce over the prawns and quickly toss to mix well and until most of the sauce has been absorbed.
    • Dry Fried Prawns
      Scoop out onto a serving plate and garnish with chopped spring onions and serve immediately when hot. ENJOY!


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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.
Course: Main
Cuisine: Asian, Chinese, Malaysian
Keyword: cantonese, Chinese, prawns

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If you like this recipe, rate 5 stars


Jocelyn May 29, 2020 - 12:39 am

Saw your post on instagram recently and decided to try it. Omg! It’s so good, everyone like it! Thanks for sharing your recipe.

Angie Liew May 29, 2020 - 2:10 am

You are most welcome. Thanks for the feedback. So happy to know you and your family enjoyed.

Huang Kitchen