Har Lok – Singapore Style Stir-Fried Prawns in Sauce is a delectable, saucy, savory prawn dish that will have you licking all the sauces off your fingers, and off the plate! Yes, it is really that good, and what’s even better, very quick and easy to put together!
Don’t Miss Out on This Delectable Singapore-Style Stir-Fried Prawns Dish!
Are you ready for a taste sensation? Har Lok – Singapore Style Stir-Fried Prawns in Sauce is an amazing dish that is sure to tantalize your taste buds! This saucy and savory prawn dish will have you licking all the delicious sauces off your plate. Not only is it delicious, but it’s also quick and easy to make in a wok. Don’t miss out on this delectable Singapore-style stir-fried prawns dish!
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If you want to make this delicious Singapore-style stir-fried prawns dish, you’ll need a few key ingredients. To make Har Lok, you will need:
• Prawns (preferably medium to large size)
• Spring onion
• Garlic
• Ginger
• Green onions for garnish
• Cooking oil
• Salt and pepper
You will also need a wok for cooking. Woks are traditional Chinese cooking utensils, shaped like a large bowl with sloping sides. They are designed to be heated quickly and evenly, allowing you to cook food quickly and with minimal fuss.
Serve these delectable prawns with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.
PrintHar Lok
Har Lok – Singapore Style Stir-Fried Prawns in Sauce is a delectable, saucy, savoury prawn dish that will have you licking all the sauces off your fingers, and off the plate!
- Prep Time: :30
- Cook Time: :01
- Total Time: :31
- Yield: 4 1x
- Category: Main
- Method: Wok Fried
- Cuisine: Singapore
Ingredients
- 1 lb fresh Large Prawns, shells kept on
- 1 tsp Salt
- Vegetable Oil, for deep frying
- 4 Garlic cloves, chopped
- 1 thumb-length Ginger, chopped or grated
- 4 stalks Spring Onion, chopped
Sauce:
- 1 tsp Corn Flour
- 2 tbsp Light Soya Sauce
- 2 tsp Sugar
- 1 tbsp Rice Wine or Dry Sherry
- 1 tbsp Tomato Ketchup
Instructions
- Wash prawns well and snip off whiskers and legs with a food scissor. Pat prawns dry with paper towels. Place prawns into a large bowl, sprinkle with salt and mix well. Let stand for about 20 minutes.
- Meanwhile, prepare the sauce by combining all the sauce ingredients in a small bowl. Set aside.
- Fill a wok half full with oil. Heat up oil in wok until just smoking. The right temperature is important because the aim is to sear the prawns. Tip all the prawns (be careful not to tip in any residual liquid left in the bowl) into the oil. Gently move them around in the wok using a pair of long bamboo chopsticks or a slotted spoon. Fry for just a minute or so, as over-cooked prawns will turn tough and chewy.
- Turn off the heat, and remove prawns immediately using the slotted spoon. Place into a basket lined with paper towels to drain.
- Empty all but 2 to 3 tablespoons of the oil in the wok. Reheat oil until smoking hot. Saute chopped garlic and ginger until fragrant, then return the prawns to the wok. Pour the sauce over the prawns, and quickly toss until most of the sauce has been absorbed. Toss in the chopped spring onions, mix well, and scoop out onto a serving dish. Serve immediately when hot.