Friday, December 27, 2013

Soy sauce Fresh Water Prawns

We have been eating fresh water prawns in Tanjung Taulang (town of fresh water prawn) for many years. My husband and me love fresh water prawns a lot because of the texture, the juicylicious and rich taste in the head,and the crunchiness of the flesh can come close to those of the lobsters.  The most popular style of cooking here is fried prawns in soy sauce. Today I manage to buy 8medium size fresh water prawns from the fish monger.  though they are not swimming alive but still very fresh.

I washed and trimmed the long whiskers and legs, halved all of them diagonally and drained.  Sprinkle a pinch  of salt and dash of corn flour over the prawns.

This is a delicious yet simple recipe.

6 to 8 medium size fresh water prawns,
2 tbs. oil,
2  tbs.  good taste soy sauce,
2 tbs. chopped garlic,
1/2 tsp. sugar,
1 tbs. cooking wine/ shaoxing wine,
some chopped spring onion(garnishing)

Heat up wok with the oil, saute the chopped garlic until light brown. Add in the prawns, let fry for a while, about 1 minute.  Turn up the other sides of the prawns.  Fry for about another minute.  Add in soy sauce, sugar and the wine.  Have a few quick stir and try to use the wok turner press down each of the prawns.
Fry the first sides of the prawns.

turn the other side of the prawns

Garnish with chopped spring onions and chili.

You can try this recipe with regular prawns. 

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