Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Ingredients
11 items- Large prawns (shrimp) 500g
- Ginger 15g
- Spring onions 30g
- Cooking wine (Shaoxing wine) 2 tbsp (30ml)
- Light soy sauce 1 tbsp (15ml)
- White sugar 2 tsp (10g)
- Ketchup 1 tbsp (15g)
- Salt 1/2 tsp (2g)
- White pepper powder a pinch
- Water 100ml
- Cooking oil 40ml (approx. 3 tbsp)
Nutrition
Steps （7 steps）
Prepare the prawns: Rinse prawns under cold water. Using kitchen scissors, snip off the whiskers and sharp rostrum (about 1 cm). Insert a toothpick into the second segment of the back and gently lift out the dark vein. Rinse again and pat dry thoroughly with paper towels to prevent splattering during cooking.
Prepare aromatics and sauce: Peel and slice ginger thinly. Cut spring onions into 5 cm lengths. In a small bowl, combine cooking wine, light soy sauce, sugar, ketchup, salt, white pepper, and water. Stir until sugar dissolves.
Pan-fry the prawns: Heat a wok or pan over medium heat and add oil; swirl to coat. When oil reaches about 150°C (bubbles around a chopstick), carefully place prawns in a single layer. Pan-fry for 2 minutes until the bottoms turn golden and shells redden. Flip and cook 1 minute more. Gently press the head with a spatula to release the red shrimp roe for more color and flavor.
Sauté aromatics: Remove prawns temporarily or push to the side. In the remaining oil, add ginger and spring onions. Reduce heat to low and sauté for about 30 seconds until fragrant and edges are slightly golden but not burnt.
Braise with sauce: Turn heat to high, pour in the prepared sauce, and immediately return the prawns. Stir-fry quickly to coat evenly. Cover the wok, reduce heat to medium-low, and braise for 2 minutes, flipping once halfway to ensure even absorption.
Reduce sauce: Uncover and turn heat to high. Keep stirring the prawns as the sauce thickens. Once the sauce becomes glaze-like and clings to the prawns with only red oil left at the bottom, turn off the heat. This takes about 1–2 minutes.
Plate and serve: Transfer prawns to a serving dish, arranging neatly. Drizzle the remaining red oil over the top. Garnish with chopped spring onions or cilantro leaves. Serve immediately while hot.
Tips
Choose fresh prawns with bright eyes, firm flesh, and shiny shells. Do not overheat the oil during frying to avoid burning the exterior before the interior is cooked. Adjust sweetness and saltiness to personal preference. During the final reduction, work quickly to prevent the prawns from overcooking and becoming tough. If ketchup is unavailable, substitute with the same amount of tomato sauce and reduce sugar. Leftovers can be refrigerated and reheated gently.
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