Dry Pan-fried Prawns (Gan Jian Da Xia Lu)
A classic Cantonese dish, prawns dry-fried until shells are crispy and meat tender. Simple, quick, yet bursting with flavor.
Ingredients
7 items- Large prawns 500 g
- Ginger 1 piece
- Scallions 2 stalks
- Shaoxing wine 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking oil 3 tbsp
Nutrition
Steps （6 steps）
Prepare prawns: snip legs/antennae, cut along back to remove vein, rinse and pat dry. Mix with 1 tbsp wine, 1/2 tsp salt, pinch white pepper. Marinate 10 min.
Slice ginger thinly. Cut scallions into 3 cm lengths.
Heat oil in a non-stick skillet over medium heat. Sizzle ginger until fragrant and edges curl, about 30 sec.
Place prawns flat in pan. Pan-fry 2 min per side over medium heat until golden and crispy. Lightly press heads with spatula.
Add scallions, drizzle remaining wine around edge. Reduce to low, cover 30 sec, uncover and increase heat to high to dry up liquid until shells are dry and fragrant.
Transfer to a plate, serve hot. Garnish with extra scallions if desired.
Tips
1. Thoroughly pat the prawns dry for a dry-fried texture. 2. Do not overhandle the prawns; let one side fully brown before flipping. 3. Finish on high heat to quickly evaporate liquid and keep meat tender.
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