golden prawns with spring onion 干煎黄金虾

Yummy prawns! This is a very delicious prawn dish, I can just finish my rice with the little gravy only. 很下饭 Very "cheh fan" in cantonese! Hahaha... It means you can eat a lot of rice with this dish only.


I get this recipe from a cook book with a lot of chinese cuisines. This is one of the signature dish, I cooked this during Chinese New Year eve dinner for my family back in hometown. It turn out everyone love it and also eat a lot of rice with a full tummy.

Ingredients：(serve 2 - 3 pax)

200g prawns
Spring onion (cut to 1 ½ inch length)
2 cloves garlic (minced)
2 shallots (minced)
1 ½ inch ginger (minced)
1 tsp minced soy bean paste
3 tbsp water
2 tbsp ketchup/tomato sauce
2 tsp chili sauce
1 tsp oyster sauce
1 tsp light soy sauce
½ tsp salt
1 tsp sugar
1 tbsp Shaoxing Wine 绍兴酒

1. devein prawns, drain & pat dry with a paper towel, set a side. (every prawn has a intestinal tract - if it's black, it's full. It's not harmful to eat, but the prawn looks better without it. Removing it is called 'deveining'. Using a small, sharp knife, make a shallow cut along the length of the black line, then lift it out using the tip of the knife.)
2. deep fry prawns in high heat, do not over cook. Once turn red and cook for another 3 minutes until shell is crispy. Drain well and set a side.
3. heat up pan with 1 tbsp of oil, add in minced garlic, shallots & ginger. Sautee until fragrant.
4. turn to medium heat, add in soy bean paste and sautee for a while.
5. add in water, ketchup, chili sauce, oyster sauce, light soy sauce, salt & sugar. Let simmer & keep stirring.
6. when gravy become thicker, add fried prawns. Stir fry until all prawns are coated with gravy.
7. turn to high heat, add spring onion & pour Shaoxing wine to the pan. Coat well and serve!