Tuesday, 22 September 2015

Chinese Stir Fried Prawns 干煎虾碌

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) :
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  • 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


  • 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)    


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....


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