Article: Har Lok- Chinese Dry Fry Prawns
Har Lok- Chinese Dry Fry Prawns
Har Lok, the beloved Cantonese Dry Fry Prawns, epitomizes the essence of celebration during Chinese New Year. As families gather around tables adorned with vibrant red decorations, the succulent aroma of these delectable prawns fills the air, heralding the arrival of prosperity and good fortune.
- 1/4 cup tomato ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons sugar
- 1 kg Extra large green king prawns
- Vegetable oil for frying
- Prepare the Sweet and Sour Sauce: In a small bowl, mix together the tomato ketchup, rice vinegar, light soy sauce, dark soy sauce, Worcestershire sauce, and sugar until well combined. Set aside.
- Using a sharp knife, slice down the back of the prawns through the shell and extract the digestive tract. Heat a wok over high heat, then add vegetable oil. Cook the prawns for approximately 2-3 minutes on each side until they are crispy and thoroughly cooked.
- Remove the prawns from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Remove about half the oil from the wok, then add the ginger and garlic. Fry for about 1 minute or until fragrant, then add the sauce and bring to a simmer. Simmer for about 1 minute or until thickened. Return the prawns to the wok, add the spring onion and chilli and toss to coat the prawns.
- Transfer the har lok (dry fry prawns) to a serving dish. Garnish with chopped green onions or coriander, if desired. Serve hot with steamed rice or as part of a Chinese banquet.