Har Lok (Sweet & Sour Dry-Fried Prawns) 虾烙

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When I was growing up, having a prawn-dish for dinner always meant that it was a special occasion because shrimp is expensive, especially these larger guys. When we do have prawns at home, my grandmother would always call them har lok. In Cantonese, har means prawns, and lok means burned or branded. As such, I’ve always interpreted it to be prawns in a dry-fried style, which was exactly how my grandmother did it. Yums!

P.S. That pretty bowl is probably the most expensive bowl we have – costs the same as all our other plates and bowls combined. Handmade. Jason got it for Christmas this year.

Alternatives: Use tiger prawns, if you can find them!

Ingredients (serves 2-3)
1 lb prawns, peeled and de-veined
6 cloves garlic, minced
3 tablespoons ketchup
3 tablespoons sweet dark soy sauce
1 tablespoon canola oil


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In a heated pan, add oil and fry the garlic until almost golden brown.

Add shrimp to the pan and fry until shrimp is almost cooked.

Add the ketchup and sweet dark soy sauce and fry until the sauce browns, caramelizes and thickens.

Serve and enjoy!

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