Yen Can Cook ~ Soy Sauce Prawns

This dish, often called “Soy Sauce King Prawns” (豉油王大虾) in Cantonese cooking, is simple to prepare yet delivers bold flavors that make it feel restaurant-worthy.

In this recipe, I’ll share how to recreate this classic at home in under 20 minutes, with ingredients you probably already have in your pantry. Whether you’re cooking for family or friends, this soy sauce prawns recipe is bound to win hearts.

Ingredients (Serve: 3-4pax)

500–600g medium/large prawns, with shells on, deveined

3 cloves garlic, chopped

1 thumb-sized ginger, chopped 

2 stalks spring onion, chopped 

Cooking oil

Sauce

2 tablespoons soy sauce

1 tablespoon dark soy sauce 

1 tablespoon oyster sauce

1 teaspoon sugar

2 tablespoon water

A dash of pepper

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Step 1: With a scissors, cut off the antennae, legs and the sharp tip at the top of the prawn head and tail. Deveined, rinsed and pat dry. Refer HERE on how to deveined the prawn with shell on.

Step 2: In a bowl, combine and mix well all ingredients of sauce. Set aside.

Step 3: Heat a wok or pan over medium-high heat, add oil, then sauté garlic and ginger until fragrant.

Step 4: Add in prawns (Step 1) and stir-fry until shells turn bright orange and slightly crisp, about 3–4 minutes.

Step 5: Pour in the sauce mixture (Step 2), toss prawns well to coat with the sauce. Let the sauce bubble and slightly thicken to glaze the prawns, about 1–2 minutes depends on how saucy you prefer.

Step 6: Sprinkle in the chopped spring onions and give a quick toss. Serve.

HAPPY COOKING!  #stayhealthy #staysafe

Comments (Facebook)

comments