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–+ servings

Har Lok (Dry-Fried Prawns)

This is an easy recipe. Your har lok will be delicious so long as the prawns are fresh and not overcooked. Frying prawns in the shell gives them an irresistible aroma. You'll drool before the dish is done. And you'll lick the plate clean after it's done.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese, Malaysia, Singapore
Servings 4
Calories 150 kcal

Ingredients
  

  • 16 prawns (600 g)
  • ½ tbsp dark soya sauce
  • ½ tbsp salt
  • 2 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp sugar
  • 1 tbsp corn oil
  • 2 tbsp water
  • ⅛ tsp white sesame oil

Instructions
 

  • Trim legs and feelers from prawns. Devein and rinse. Dry thoroughly with paper towels.
    16 prawns (600 g)
  • Marinate prawns with dark soya sauce and salt for 15 minutes.
    ½ tbsp dark soya sauce, ½ tbsp salt
  • In a bowl, stir tomato ketchup, Worcestershire sauce, and sugar till thoroughly mixed. Set aside.
    2 tbsp tomato ketchup, 2 tbsp Worcestershire sauce, 1 tsp sugar
  • In a wok or pan, fry prawns in very hot oil over high heat till 70-80% cooked, in batches if necessary to avoid overcrowding. Transfer to a plate.
    1 tbsp corn oil
  • Drizzle water around the pan/wok. Swirl to deglaze. Add Worcestershire sauce mixture. Reduce sauce till slightly thickened. Taste and adjust seasoning if necessary.
    2 tbsp water
  • Add prawns to sauce and toss till well coated and fully cooked. Sprinkle with a few drops of white sesame oil. Plate and serve.
    ⅛ tsp white sesame oil