Recipe: Tasty Har Lok (Cantonese prawn style)

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

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.

Har Lok (Cantonese prawn style) 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. Har Lok Prawns Recipe - Fried prawns coated in a sweet and savoury sauce. You can cook Har Lok (Cantonese prawn style) using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Har Lok (Cantonese prawn style)

  1. You need 1 tablespoon of sugar.
  2. Prepare 1 tablespoon of oyster sauce.
  3. You need 2 tablespoon of fish sauce.
  4. Prepare of Prawn.
  5. It's of Leek.
  6. Prepare of Chili pepper.
  7. You need of Fried chili (optional if u want it spicy).
  8. You need of Red onion.
  9. You need of Garlic.
  10. It's of Ginger.
  11. It's of Black pepper (I have mixed it in the sauces).

Cantonese-s Food & Drink Healthy Snacks Nutrition Cocktail Recipes Har Lok. Cantonese style fried prawns with a sweet and savory sauce. 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.

Har Lok (Cantonese prawn style) step by step

  1. Prepare all your ingredients as below.
  2. 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..
  3. 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....

To fry sweet and sour dry fried prawns, first clean up the prawns. 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? It should be made with chopped up pieces because "har lok" means just that, prawn pieces. [Har Lok干煎虾碌Cantonese Fried Prawns] Such a good weather to sleep in all day but you still gotta eat, right? Her gün binlerce yeni, yüksek kaliteli fotoğraf ekleniyor.