Pan Fried Fresh Water Prawn
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.
Foto: Rasa MalaysiaIngredients
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.
Nutrition Facts
Macronutrients
Calories118
Protein12g
Carbs2g
Fat6g
Source: Rasa Malaysia
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