This is a classic Cantonese dish. It’s a delectable, saucy, sweet and savoury prawn dish that will have you licking all the sauces off its shell and off your fingers too. It’s truly finger licking. An easy yet delicious recipe for prawn lovers. First deep fry, then stir fry. Cooking time is also quick at about 15 minutes in total. Whether small or large prawns, the recipe and cooking method is the same.
Sweet & Sour Dry Fried Prawns (Har Lok) 干煎虾碌
- 300 g prawns, (about 8 medium sized prawns) trim, devein, shells kept on, rinse and dry with paper towels
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon salt
- 3 tablespoons oil, or enough to deep fry the prawns
- 3 tablespoons tomato ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 1/4 teaspoon sesame oil
- Marinate prawns with salt and dark soy sauce. Leave aside for 20 minutes.
- Meanwhile, prepare the sauce by combining all the sauce ingredients in a small bowl. Set aside.
- Heat up oil in wok until just smoking. The right temperature is important as we just want to sear the prawns.
- Add prawns into the hot oil and deep fry over high heat for just 1 to 2 minutes till 80% cooked. (Cook in batches). Turn off heat and transfer the prawns to a plate lined with paper towels to drain. This step is important to seal the juices in. If insufficient oil is used, the juices will drain out.
- Clean the wok by swirling with some water to deglaze.
- Add Worcestershire sauce mixture into wok. Heat till sauce is slightly thickened. Taste and adjust seasoning.
- Add the fried prawns into the sauce and quickly toss until most of the sauce has been absorbed and the prawns caramelized. Mix well and scoop out onto a serving plate.
- Garnish with some onion strips and red chilies. Serve immediately when hot.