To the Cantonese, prawns (pronounced as “ha” in Cantonese) symbolize laughter and happiness, and they would often serve the Cantonese Style Stir-Fried Prawns in Sauce during festive occasions. This classic and simple-to-make Cantonese dish is also known as Har Lok – one that holds deliciously sweet and savoury flavours that everybody loves.
|Cooking Time||30 minutes|
- 500g large prawns, with shells on, whiskers and legs snipped off
- 1 tsp salt
- 4 cloves garlic, chopped
- 1 thumb-sized piece ginger, chopped
- 4 stalks spring onions, chopped
- 1 tbsp tomato ketchup
- 2 tbsp light soy sauce
- 1 tbsp hua diao wine
- 1 tsp brown sugar
- 1 tbsp cornflour
- 3 stalks asparagus (optional)
- A small bunch of parsley (optional)
- Devein prawns with shells on and pat dry with paper towel.
- Place prawns in a bowl, add 1 tsp salt, and mix well.
- Set prawns aside for about 20 minutes.
- Meanwhile, you can start preparing the sauce. Add 2 tsp of brown sugar, 1 tbsp of cornflour, 2 tbsp of light soy sauce, 1 tbsp of hua diao wine, 1 tbsp of tomato ketchup and mix well. Set aside.
- Chop young ginger, garlic and spring onions.
- Heat up the oil and fry prawns for about 1 minute.
- Remove prawns from heat and drain them on a paper towel.
- Reheat 2-3 tbsp of remaining oil in pan. Add chopped garlic and ginger and fry till golden brown.
- Add in seared prawns and sauce and mix well.
- Garnish with spring onions, asparagus (optional) and parsley (optional).