Chinese Stir Fried Prawns 干煎虾碌 is yet another savoury dish that combines sweet, sour and a little tanginess - all in a plate. In my opinion, one would not be able to taste the essence of the dish if he/she does not consume the prawns with his/her fingers.
If you do not mind dirtying your hands and derailing from proper dinning etiquette, roll up your sleeves and enjoy!
Ingredients (enough for 2 to 3 pax to go with steamed rice) :
- 10 pcs of large whole prawns (cleaned and pre-marinated with 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp grounded black pepper)
- 5 cloves garlic (pressed)
- 2 shallots (chopped)
- parsley (optional)(for garnishing)
- cooking oil
Sauce
- 2 tbsp tomato sauce/ketchup
- 1 tsp Worcestershire sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1-2 tbsp sugar
- 1/4 tsp grounded black pepper
- 2 tsp crispy sambal shrimps or red chilli flakes
(tsp = teaspoon; tbsp = tablespoon)
Method :
 |
| Combine all sauce ingredients into a bowl and stir to mix well. |
 |
| Heat cooking oil in skillet/wok at medium-high heat. Add aromatic ingredients (garlic and shallots) and sauté till light golden brown. |
 |
| Scoop garlic and onions to a bowl and put aside. |
 |
| Fold in prawns and pan fry till 70% cooked on both sides. |
 |
| Transfer prawns to another bowl and set aside. |
 |
| Remove excess oil from the skillet/work and toss in aromatic ingredients again. |
 |
| Pour sauce mixture into skillet/wok and simmer for 20 seconds. |
 |
| Add prawns back into skillet/wok and toss prawns till they are evenly coated with sauce. The sauce would be cooked down slowly. |
 |
| Turn off heat when prawns are 100% cooked and evenly coated with sauce. Transfer prawns to serving plate when ready. Top up with garnishing. |
 |
| A very addictive dish... finger licking good.... |
0 comments:
Post a Comment