Pan Fried Fresh Water Prawn

Name: Udang Air Tawar Goreng
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 6 fresh water prawn (jumbo prawn or big tiger prawn); 1 ½ tablespoons cooking oil; 2 cloves garlic (coarsely chopped); 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine; ½ teaspoon sugar; 1 tablespoon chopped scallions

A simple yet incredibly tasty recipe with fresh water prawn cooked in a blend of soy sauce, cooking wine, a touch of sugar, and chopped scallions.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.5 (14) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

4 servings

6 fresh water prawn (jumbo prawn or big tiger prawn)
1 ½ tablespoons cooking oil
2 cloves garlic (coarsely chopped)
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
½ teaspoon sugar
1 tablespoon chopped scallions

Steps

Using a sharp knife, make a shallow incision along the back of the prawn. Remove the dark vein, then rinse with water and pat dry with paper towels
Add oil to a wok or pan. Once the oil is heated, add the garlic and stir-fry until aromatic and lightly browned.
Add the fresh water prawns, soy sauce, Shaoxing wine, and sugar. Stir well to combine.
Use a wok turner to press down on each prawn, pan-frying both sides until they are fully cooked.
Add the chopped scallions and stir to combine with the prawns. Serve hot with steamed rice.