This pan-fried prawns recipe is probably one of the easiest but remarkably delicious recipes for prawns–fresh water prawns pan-fried with soy sauce, cooking wine, and a wee bit of sugar. In Chinese, this dish is called 干烧虾.
Fresh water prawn is a great choice because of the texture of the prawns, and the juicylicious and rich taste in the heads. I love fresh water prawns a lot, the taste is probably second only to live spot prawns in my opinion. The best seafood doesn’t always have to come from the sea…
Of course you can try this recipe with regular shrimp/prawn. They taste as good. I am partial to fresh water prawns because they are such beauty.
Love Prawns? Check out other shrimp/prawn recipes on Rasa Malaysia
- Butter Prawns
- Dragon Well Tea Shrimp (龙井虾仁)
- Fried Shrimp/Prawn Balls with Wonton Skin (炸虾球)
- Steamed Shrimp with Garlic Oil
- Vietnamese Cha Tom (Vietnamese Sugarcane Shrimp)
- Vietnamese Tau Hu Ky (Bean Curd Skin with Shrimp)
- Shrimp Wontons
- Fried Shrimp Wrapped with Spring Roll Skin AKA “Firecracker Shrimp”
(Chinese recipes, prepare authentic Chinese food now!)
Ingredients:
6 fresh water prawns (or jumbo prawns or big prawns)
1 clove garlic (finely chopped)
1 teaspoon soy sauce
1 teaspoon rice wine or shaoxing wine
1/2 teaspoon sugar
1 teaspoon chopped scallions
1 teaspoon cooking oil
Method:
Heat up a wok with cooking oil. Drop in the chopped garlic and lightly saute till light brown. Add in the fresh water prawns, soy sauce, wine, sugar and do a few quick stir. Use the wok turner to press each prawn down (pan-frying) for both sides of the prawn. Add in the chopped scallions and serve hot.
Cook’s Note:
The wok will get really dry and the prawns might appear burned but it’s fine as it will add that “charred” flavor to the prawns.
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{ 20 comments… read them below or add one }
Haha, I do not need much convincing ;) I love prawns and I eat them every chance I get! (i.e., when I have the money.) Yours looks really good!
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yummy! love the pics…
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Wow! I can feel the crisp from biting into one of those prawns in those pics of yours!
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Love them! We don’t have fresh water prawns up here in Vancouver, not even frozen ones which is a real shame. I tried to eat them whenever I make a trip to Thailand. Yours look divine as usual!
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Hey RM – Those look delicious. Too bad I didn’t have any of them to go with my Hokkien Mee. I don’t know what it’s supposed to taste like but I thought it was delicious. It was very prawny and sweet from the shallots. I added some extra chili oil to spice things up and ate bowl after bowl all last week.
I did take a quick break from noodles for some stir fried garlic chive buds. They were the first ones I had seen in the store this year and I thought of your recipe for them as soon as I did and couldn’t pass them up. They’re my new favorite vegetable!
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just looking at that makes me want to eat it. Yummy!
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woah so great looking! is that tiger prawn? I bet the head is filled with the “kou”
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Wow, the prawns look so delicious! If only there’s something like e-tasting, then I could taste the food!
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With something as great as prawns, a simple preparation like this is the best to let their natural flavors shine :) This sounds delicious!
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Simple, but beautiful, refined and tasty!
Cheers,
Rosa
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prawns!! yummy! you know how i love prawns. how it comes in and whichever way it is cooked, i will love it!!
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ooh , my hubby adores these, specially the Shanghai fresh water shrimps … he always orders it ! If he sees this post he’s gonna invite himself for dinner to yours :P
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This is my first time at your blog. Beautiful! I hope my photography grows up to be like yours someday. I will be back.
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Hey gang –
Thanks for your sweet comment. I am so busy I am not able to respond to your comment here, but I will go to your site and leave comments for you, when I am free. Keep the comment love coming. :)
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Bee, your seafood dishes are always to die for. And you’re right, fresh water seafood is so wonderful!
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Oh those look so lovely! And your simple garnish is perfect.
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Wow those prawns look amazing!!
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This is the kind of prawn that I made for Kare Udang Galah. Bee, as usual I’m stunned by your pictures
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Your pan-fried prawns recipe is easy to follow. i love these pan-fried prawns.
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I am trying out this recipe! Unfortunately I bought rice vinegar instead of rice wine! :S
Guess I’ll have to leave that out for now
Pictures are sinfully delicious as always!
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