This is a delicious fried prawns dish that is quite similar to restaurant's si yau wong har (soy sauce king prawns), just that mine does not use King of soy sauce doesn't mean it's not a winner :p
My version is as usual short and simple. First, clean and snip the prawns off all sharp edges. Use paper towels to absorb as much water as possible. Sprinkle cornflour, salt and pepper all over and mix it a bit to make sure they're evenly distributed. In shallow oil, fry the prawns in batches and remove the prawns from the wok once cooked. Set them on top of paper towels to absorb the oil.
Chop loads of garlic and ginger. If you have spring onions, chop them into 1.5" in length but I don't have any in my fridge that day as this was an unplanned dish.
In the same wok, add more oil if there isn't enough to lightly brown the chopped ginger. Add in the garlic when ginger begins to brown as they brown faster than ginger. Once all lightly browned, return the prawns into the wok. Stir and sprinkle in some worchestershire sauce and soy sauce. Add in some dark soy sauce, the amount according to how dark you want your prawns, as for mine, this time I made it rather light so I've used very little only. Sprinkle in a wee bit of sugar for the caramalised taste. At this point, stir in spring onions if you're using them.
All these have to be done quickly as we would not want to have overcooked prawns. Dish up and serve hot with rice.
With this, wishing everyone a hee hee ha ha weekend!
Soy sauce really plays an important role in this dish. I like the wok hei!
ReplyDeleteeasy, huh? think i can handle ..... YAY!! it's my Mister's fav dish and mine too. will move this to my urgent-to-try dish this weekend. thanks babe!
ReplyDeleteBelieve it or not, I am actually copying down the method of cooking...hehe. My fav dish too...yumzzzz. Thanks for the tip!
ReplyDeleteDelicious!
ReplyDeleteThis looks good. How about some salt and black pepper for dipping.
ReplyDeleteyou must love seafood so much ehh?? =) hehee im not a big seafood fan lah.
ReplyDeletejen @ www.passion4food.ca
this is an awesome dish! :)
ReplyDeletemy grandma and i swears by Worcestershire sauce n prawns too!!
ReplyDeleteYums! My fav prawn dish. We had it once at Tanjung Tualang and we were wiping the plate dry of the sauce with rice.
ReplyDeleteThanks Little Inbox
ReplyDeleteCeline, do update ok on yr prawns!
Lisa, copy down already must take action LOL
LCOM ;-)
Worldwindows, no need dipping, it's nice enough in my opinion
身材維持 thanks
jenny, not really, just that we have varieties here :D
thanks BBO
Gee, Daphne wished I knew earlier LOL, discovered it upon experimentation
Boo, I cant wait to go Tg Tualang one of these days!
I like this way of cooking prawns too! Wooo....I enjoy sucking the prawn head.
ReplyDeletehey me too tigerfish!
ReplyDeleteLooks really yummy! I'm sure that I can polish off two bowls of rice with this dish!
ReplyDelete