"A taste of coastal luxury—oil and prawns, a perfect pair, and shrimply irresistible."
Cantonese Har Lok Prawns
4 servings
easy
35 mins
Ingredients you'll need
Peppercorns
Vegetable Oil
Water
Cooking tools for the task
Recipe in a nutshell
Beyond the recipe
ON PRAWNS
ON SIZE
ON VARIATIONS
ON SALT
Recipe walkthrough
Cantonese Har Lok Prawns
PREP TIME
20 mins
COOK TIME
10 mins
READY IN
30 mins
Custom time
Ingredients
For the base:
- 1.1 lbs. Large Prawns
- 1½ tbsp Cornstarch
- ½ tsp Salt
- 2 tbsp Garlic
- 1 tbsp Ginger
- 2 cups Vegetable Oil
For the sauce:
- 2 tbsp Tomato Ketchup
- 1 tbsp Light Soy Sauce
- 2 tsp Sugar
- 1 tbsp Shaoxing Wine
- 1 tbsp Oyster Sauce
- 2 tbsp Water
For the garnish:
- 2 stalks Scallions
CUISINE
Chinese
COURSE
Main
SERVINGS
Four
- This is essential for proper frying and to prevent oil splatter.
- The dry coating should be thin—just enough to lightly dust the surface.
- The prawns should be partially cooked at this stage and will finish cooking later.
- Do not let the garlic brown to avoid bitterness.
- The dish should be dry with a lacquered finish rather than saucy.
Instructions
- Using kitchen scissors, trim off the sharp, pointed tip (rostrum) from the head of each prawn. If the whiskers are very long, trim them slightly.
- To devein, insert a toothpick or the tip of a small knife into the back of the prawn between the second and third shell segments. Gently lift and pull out the dark intestinal vein. Repeat with all the prawns.
- Rinse the prawns briefly under cold running water, then pat them completely dry with paper towels. 1
- Finely mince the garlic and ginger separately, then set aside.
- Chop the scallion greens into small pieces and set aside for garnishing later.
- Place the dried prawns in a large bowl. Add the salt and cornstarch, then toss gently until the prawns are lightly and evenly coated. 2
- Heat the vegetable oil in a wok over medium-high heat.
- Carefully add the prawns to the hot oil, frying in batches if necessary to avoid overcrowding.
- Fry for about 1½ to 2 minutes, or until the shells turn bright orange and develop a light crispness.
- Remove the prawns with a slotted spoon and drain on paper towels. Set aside. 3
- In a small bowl, combine the tomato ketchup, light soy sauce, sugar, Shaoxing wine, oyster sauce, and water. Stir well until the sugar dissolves and the sauce is smooth.
- Reserve about 2 tablespoon of the frying oil in the wok, removing the excess. Once hot, add the minced garlic and ginger.
- Stir-fry for about 10–15 seconds, just until fragrant. 4
- Pour the prepared sauce into the wok. Allow it to come to a gentle boil and cook for about 10–15 seconds, letting it slightly reduce and concentrate in flavor.
- Return the fried prawns to the wok. Toss continuously over high heat so the sauce coats each prawn evenly. 5
- Add the chopped scallions and give everything a final quick toss for a few seconds.
- Remove from heat immediately to prevent overcooking.
- Transfer the prawns to a serving plate and serve hot.
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Nutrition at a glance
CALORIES
per serving
FAT
CHOLESTEROL
SODIUM
CARBOHYDRATE
protein
If you're wondering
Can I use a different cooking wine?
Yes, you can substitute Shaoxing wine in Shandong Braised Prawns in Oil with other types of cooking wines, though each option will impart a slightly different flavor, and it’s essential to consider the impact on the overall taste of the dish. Shaoxing wine is a traditional Chinese rice wine known for its deep, slightly sweet, and nutty flavor, which adds complexity to dishes like braised prawns.
- If you’re seeking the closest match, dry sherry is the best substitute. Like Shaoxing wine, it has a slightly nutty and rich flavor profile, which can mimic the complex notes of Shaoxing wine, ensuring the dish remains balanced. You likely won’t need to adjust other ingredients when using dry sherry, as it offers a similar level of sweetness and acidity.
- Alternatively, you can use mirin, a Japanese sweet rice wine, which will add a notable sweetness to the dish. When substituting with mirin, it’s crucial to balance the sweetness by reducing the amount of sugar or other sweeteners in the recipe to prevent the dish from becoming too sweet, as mirin contains a higher sugar content than Shaoxing wine.
- Dry white wine is a more neutral option and can be used if you want to avoid altering the recipe’s sweetness. However, while it provides acidity, it lacks the nutty depth that Shaoxing wine or dry sherry offers, so the final dish may taste slightly lighter and less robust. It’s a better option when you’re looking for a mild background flavor, but it won’t replicate the distinctive richness that Shaoxing wine brings.
Ultimately, while all these substitutes work well in a pinch, the choice depends on the flavor you’re aiming for: nutty richness with dry sherry, sweetness with mirin, or a more neutral, subtle taste with dry white wine. Adjusting other elements of the recipe, like sugar or soy sauce, can help you balance the flavors according to your substitute choice.
How to tell the prawns are cooked perfectly?
To tell if your prawns are perfectly cooked in Shandong Braised Prawns in Oil, there are a few key indicators to look for in both appearance and texture.
- Visually, raw prawns start with a translucent greyish hue, but as they cook, they transform into a vibrant pink or orange color with opaque white flesh. The change in color is one of the clearest signs of doneness.
- However, color alone isn’t enough. You should also observe the shape of the prawns—perfectly cooked prawns will curl into a loose “C” shape, while overcooked prawns curl tightly into an “O,” indicating they’ve been on the heat for too long.
- For an extra layer of certainty, gently press or cut into the thickest part of one prawn. The interior flesh should be white, firm, and juicy, without any translucence. If the texture feels rubbery or overly firm, it’s a sign of overcooking. On the flip side, undercooked prawns will still be somewhat translucent and have a mushy, slightly soft texture. Proper cooking ensures a balance of firmness and tenderness, locking in the prawns’ natural sweetness without losing moisture.
Is the Chinese and regular brown sugar same?
Chinese brown sugar and regular brown sugar may seem similar, but they have notable differences in flavor, texture, and how they’re used in cooking.
- Chinese brown sugar is unrefined and typically has a higher molasses content, giving it a much deeper, more complex flavor with hints of caramel and a slightly earthy richness. It often comes in blocks or chunks that need to be melted or dissolved before using, making it ideal for dishes like Shandong Braised Prawns in Oil, where a richer, more intense sweetness is desired.
- On the other hand, regular brown sugar is refined white sugar with added molasses, making it sweeter but less complex in flavor. It is sold in loose, granulated form, making it easier to measure and use directly in recipes.
While regular brown sugar can be used as a substitute in this dish, the resulting flavor may be milder and less robust compared to the traditional Chinese brown sugar. The slight textural difference, with Chinese brown sugar being coarser, can also affect how the sugar integrates into sauces.
What can I serve alongside this dish?
Shandong Braised Prawns in Oil are a rich, savory dish that pairs beautifully with variety of sides to create a well-rounded meal.
- Traditionally, steamed jasmine rice is the ideal companion, as its mild flavor helps balance the bold, aromatic sauce of the braised prawns while soaking up the delicious oils.
- Beyond rice, you could also serve the prawns with stir-fried noodles for a heartier option, as the noodles will absorb the sauce, enhancing both flavor and texture.
- For a lighter touch, a medley of stir-fried vegetables like broccoli, carrots, bell peppers, and snow peas adds vibrant color, crunch, and a fresh contrast to the richness of the prawns.
- You could also include a cooling cucumber salad, dressed in a light sesame oil and rice vinegar sauce, which brings a refreshing tang that complements the prawns’ bold flavors.
- If you’re looking for even more balance, consider serving a soup on the side, such as hot-and-sour or egg drop soup, to add both warmth and variety to the meal.
These options together create a harmonious and flavorful dining experience.
Can I prepare the dish ahead of time?
Yes, you can definitely prepare Shandong Braised Prawns in Oil ahead of time, but there are important steps to follow to maintain the dish’s quality. These prawns are delicate and can become tough and rubbery if overcooked during reheating, so it’s crucial to be gentle with the process.
- After cooking the prawns, allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 1-2 days.
- When you’re ready to serve, reheating should be done carefully to avoid overcooking the prawns. For stovetop reheating, place the dish in a pan over low heat and stir occasionally, making sure the prawns are warmed evenly. If you prefer to use a microwave, reheat in short intervals of 20-30 seconds, stirring between each round to ensure even heat distribution. It’s essential to monitor the prawns closely during this process to prevent them from toughening.
- Before serving, you might want to check the seasoning, as the flavors can become less vibrant after refrigeration. If needed, you can enhance the dish by adding a touch of soy sauce, sesame oil, or fresh herbs to revive the taste.
Preparing the dish ahead of time can save you cooking effort on the day while still allowing you to serve a delicious meal, as long as you handle the reheating process with care.
How long can I store leftovers in the fridge?
The leftovers of Shandong Braised Prawns in Oil can be safely stored in the refrigerator for up to 2–3 days, provided they are handled properly. To ensure the best quality, allow the dish to cool to room temperature before transferring it to an airtight container. Rapid cooling is important as it minimizes the risk of bacterial growth and preserves the dish’s texture and flavor. Then seal it tightly to prevent moisture from affecting the food and to keep out any odors from other items in the fridge. When reheating, take care to heat the prawns thoroughly to an internal temperature of 165°F (74°C). This not only ensures the dish is safe to eat but also helps to maintain its flavor and texture. Reheat gently, preferably on the stovetop over low heat, to avoid overcooking the prawns.
If using a microwave, heat in short intervals, stirring frequently to promote even heating and avoid hot spots. Always check leftovers before consuming; if the dish has an off odor, unusual color, or signs of mold, it’s best to discard it. Additionally, be cautious with reheating multiple times, as it can further degrade the quality of the prawns and potentially lead to food safety issues. By following these storage and reheating practices, you can enjoy your leftovers while ensuring they remain safe and delicious.
