Dry-fried Prawn Rolls
A classic Cantonese dish, dry-fried prawns with crispy shell and tender flesh, seasoned simply to highlight the natural sweetness.
Ingredients
9 items- Large prawns (deveined and butterflied) 12 (approx. 500g)
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cooking oil 2 tbsp
- Garlic 3 cloves
- Ginger 3 slices
- Spring onions 2
- Light soy sauce 1 tbsp
Nutrition
Steps （8 steps）
Snip off antennae and sharp rostrum, cut along the back and remove vein, rinse and pat dry with paper towels.
Mix prawns with Shaoxing wine, salt and white pepper; toss evenly and let rest for 10 minutes.
Heat a non-stick skillet over high heat, add oil and swirl to coat, then reduce to medium heat until shimmering.
Lay prawns flat in the skillet, cook over medium heat for about 2 minutes until the bottom turns red and edges begin to brown.
Flip prawns and cook the other side for another 2 minutes until shells are golden and crispy, and prawns curl; gently press the head with a spatula to release roe oil.
Push prawns to one side, add minced garlic and ginger slices to the oil, sizzle for 30 seconds until fragrant, then sprinkle spring onions.
Drizzle light soy sauce along the edge of the pan, quickly stir everything together over high heat for 30 seconds to coat evenly.
Turn off heat, plate the prawns and garnish with extra spring onions. Serve hot.
Tips
1. Use fresh prawns for best results. 2. Fry over medium heat to avoid burning. 3. Let each side cook thoroughly before flipping. 4. Add light soy sauce at the end and quickly stir-fry to prevent bitterness.
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