Cantonese Style Stir-Fried Prawns in Sauce (Har Lok – 干煎虾碌)

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.

Servings 4
Cooking Time 30 minutes
Skill Level Easy
  1. 500g large prawns, with shells on, whiskers and legs snipped off
  2. 1 tsp salt
  3. 4 cloves garlic, chopped
  4. 1 thumb-sized piece ginger, chopped
  5. 4 stalks spring onions, chopped
  6. 1 tbsp tomato ketchup
  7. 2 tbsp light soy sauce
  8. 1 tbsp hua diao wine
  9. 1 tsp brown sugar
  10. 1 tbsp cornflour
  11. 3 stalks asparagus (optional)
  12. A small bunch of parsley (optional)
  1. Devein prawns with shells on and pat dry with paper towel.
  2. Place prawns in a bowl, add 1 tsp salt, and mix well.
  3. Set prawns aside for about 20 minutes.
  4. 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.
  5. Chop young ginger, garlic and spring onions.
  6. Heat up the oil and fry prawns for about 1 minute.
  7. Remove prawns from heat and drain them on a paper towel.
  8. Reheat 2-3 tbsp of remaining oil in pan. Add chopped garlic and ginger and fry till golden brown.
  9. Add in seared prawns and sauce and mix well.
  10. Garnish with spring onions, asparagus (optional) and parsley (optional).

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