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Har Lok/Cantonese-Style Fried Prawns

These Har Lok or Cantonese-Style Fried Prawns were once a popular entree served as part of a banquet meal in most Chinese restaurants across Malaysia. The prawns are deep-fried and then coat with a spicy, sweet and salty sauce. You can now enjoy this dish at most Chinese or seafood restaurant, or simply make it at home with this easy recipe.

Har Lok/Cantonese-Style Fried Prawns


12 (800 grams) Medium-Sized River Prawns, shell on
Peanut Oil, for-deep-frying

3 Cloves Garlic, peeled & chopped
2 to 3 Shallots, peeled & chopped
½ inch Ginger, peeled & chopped
2 Red/Green Chilies, seeded & chopped
2 tsp Salted Beans, chopped
2 to 3 Scallions, chopped (garnish)

Prepared Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Shaoxing Wine
2 tsp Sugar
1 Tbsp Ketchup
1 tsp Corn Starch
2 1/2 Tbsp Water


Heat the oil over medium to high heat. Deep-fry all prawns until golden in color. Remove and drain well on a wire strainer or paper towel. Set aside.

Leave about 3 Tbsp of oil in the same pan or wok over moderate heat. Cook the garlic, ginger, shallot, and chili until the mixture is fragrant and sticky. Add salted soy beans and cook for another 20 to 30 seconds.

Add in the prawns and give it a quick toss. Mix in the prepared sauce and bring it to boil. Stir and toss until all the prawns are coated with the sauce. Garnish with chopped scallions and serve immediately.

Serves 4


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