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Pan-fried Prawns Recipe (干烧虾) http://rasamalaysia.com/recipe-pan-fried-prawns/
February 17th, 2008 24 Comments

Pan-fried Prawns Recipe (干烧虾)

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Recipe: Pan-fried Prawns (Fresh Water Prawns)/干烧虾

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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24 comments... read them below or add one

  1. Manggy says:

    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!

  2. Piggy says:

    yummy! love the pics…

  3. wmw says:

    Wow! I can feel the crisp from biting into one of those prawns in those pics of yours!

  4. Syrie says:

    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!

  5. Love_at_first_bite says:

    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!

  6. daphne says:

    just looking at that makes me want to eat it. Yummy!

  7. vkeong says:

    woah so great looking! is that tiger prawn? I bet the head is filled with the “kou”

  8. wenching & esiong says:

    Wow, the prawns look so delicious! If only there’s something like e-tasting, then I could taste the food!

  9. joey says:

    With something as great as prawns, a simple preparation like this is the best to let their natural flavors shine :) This sounds delicious!

  10. Rosa's Yummy Yums says:

    Simple, but beautiful, refined and tasty!

    Cheers,

    Rosa

  11. lucia says:

    prawns!! yummy! you know how i love prawns. how it comes in and whichever way it is cooked, i will love it!!

  12. Kate / Kajal says:

    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

  13. Simply...Gluten-free says:

    This is my first time at your blog. Beautiful! I hope my photography grows up to be like yours someday. I will be back.

  14. Rasa Malaysia says:

    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. :)

  15. Christine says:

    Bee, your seafood dishes are always to die for. And you’re right, fresh water seafood is so wonderful!

  16. Lori Lynn says:

    Oh those look so lovely! And your simple garnish is perfect.

  17. Amy says:

    Wow those prawns look amazing!!

  18. Andaliman says:

    This is the kind of prawn that I made for Kare Udang Galah. Bee, as usual I’m stunned by your pictures

  19. Salt N Turmeric says:

    Your pan-fried prawns recipe is easy to follow. i love these pan-fried prawns.

  20. May says:

    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!

  21. Pingback:Sparkling Highlights: Rasa Malaysia « This Blog Sparkles!

  22. Jill says:

    Are these shell on prawns?

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