Har Lok (Dry Fried Prawns)

Har Lok (Dry Fried Prawns)


Half kilo large prawns

3 tablespoons of minced garlic
1 teaspoon of sugar
2 tablespoons of Premium Oyster Sauce
1 tablespoons of Chinese Cooking Wine (Hua Tiao Chiew)
Fews stalks of cilantro leaves (trimmed)


Trim the feelers of the king prawns.
Make a cut across the back of the prawns removing the veins.
Do not remove the shells from the prawn. Leave it in tact.
In a mixing bowl coat the prawns lightly.

Deep fry the prawns in hot oil for 4 to 5 minutes (depending on the amount of prawns used).
The prawns will turn in to a beautiful golden colour when cooked.

Remove the prawns and set aside.
In order to seal the juices in the prawn, you will need a little more cooking oil.
Add minced garlic and fry till fragrant.
Add the premium oyster sauce with a teaspoon of sugar and dilute with a little water.
Stir fry briefly but do not burn the sauce.
Add the prawns and stir fry for another 3 minutes.

Taste and adjust accordingly.
Finally drizzle a few drops of Chinese cooking wine over the cooked prawns.
Dish into a serving plate.
Garnish with cilantro leaves and serve while hot.

Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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