Vivian Pang Kitchen: Cantonese Pan Fried Prawns (Kon Jeen Ha Look) 干煎虾碌

This is an easy stir-fry prawn dish. The prawns are first seared then coat with aromatic sauce. Thanks to Wendy for sharing such great dish.

Adapted with minor modification from Wendy, Table For 2 or More

Cantonese Pan Fried Prawns (Kon Jeen Ha Look) 干煎虾碌

Ingredients:

12 pieces medium size prawns

2 shallots, finely chopped

2 cloves of garlic, finely chopped

½ red chilli, finely chopped

½ green chilli, finely chopped

1 stalk spring onion, white and green separated, and thinly sliced

Gravy

20g ketchup

8g oyster sauce

1 teaspoon sugar

Method:

1. Wash and drip dry the prawns. Trim prawns by snipping off their eyes and long legs. Snip the back with scissors and remove the intestine. Do not remove the shells.

2. Combine all gravy ingredients in a bowl and set aside.

3. Heat wok until very hot and put in 2 tablespoons of oil. Put in a few prawns and give the prawns a quick sear on both sides (about 5- 10 seconds on each side, depending on the intensity of the stove). Dish up the seared prawns.

*Repeat the searing until all prawns are seared.

4. With remaining oil in wok (add more if too little, you need about 2- 3 tablespoons to give the prawns a nice coating later), on high heat cook garlic and shallots until fragrant. Put in both chillies, white parts of onion and cook until everything is very fragrant.

5. Return prawns to wok and put in prepared gravy. Toss everything to coat and cook until the gravy coats the prawn well. Put in green parts of spring onion. Toss and dish up.