Har Lok (Cantonese prawn style). Har lok (cantonese style fried-prawns in special sauce). Recipe source: Singapore Heritage Food by author, Sylvia Tan. Cantonese-style Dry-fried king prawns ( Gon Jin Har Lok) lightly coated in a sweet zesty orange dark sauce.
Ingredients to prepare har lok (Cantonese dry fry prawns). Anytime you cook prawns/shrimps, it is always best to undercook rather than overcook. Perfectly cooked prawns/shrimps will have crunchy texture, while overcooked ones will have chewy leathery texture, which is a big no no. You can cook Har Lok (Cantonese prawn style) using 11 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Har Lok (Cantonese prawn style)
- You need 1 tablespoon of sugar.
- It’s 1 tablespoon of oyster sauce.
- It’s 2 tablespoon of fish sauce.
- Prepare of Prawn.
- Prepare of Leek.
- You need of Chili pepper.
- Prepare of Fried chili (optional if u want it spicy).
- You need of Red onion.
- You need of Garlic.
- You need of Ginger.
- Prepare of Black pepper (I have mixed it in the sauces).
Har Lok is a classic Cantonese dish of fried prawns coated with a sweet and savory sauce. Most people have their own version of this sauce when they make it at home. I came across recipes using black beans, xo sauce, fermented salted beans, etc so as you can tell, the sauce ingredients is flexible. Study the Cantonese language, with excellent info on tones, pronunciation, common phrases and thematic vocabulary.
Har Lok (Cantonese prawn style) step by step
- Prepare all your ingredients as below.
- Fry your prawn first and put aside. Then fry your ginger,garlic,red onion and fry chilies also leek.As below in the picture.Then add in your sauces and abit of water.
- Leave it for about 3-4 minutes medium heat. And then add in your prawn And big red chilies.Stir well and leave it about 2-3 minutes. There you are done and ready to serve. Always remember to keep taste on your gravy,if you fee its taste not according to your liking you can always add bit of this and that.Happy try.
It was the prawn dish that ruled the scene before (relative) newbies like cereal prawns and butter prawns usurped its throne. But let's not totally forget the Cantonese classic, shall we? To fry sweet and sour dry fried prawns, first clean up the prawns. The style and ingredients they used are similar to those we can find in Hong Kong. Cantonese wonton has become popular in many parts of the world.