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Dry Fried Tiger Prawns

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Once in a while I would like to share a recipe. Mainly it helps me remember. Today I would like to present (sound of a GONG!) …… Dry-Fried Tiger Prawns!!!

Dry-Frying or gan chao in Mandarin means there should not be any sauce left when it is done. This method seals in the flavour and leaves a crispy delicious coat on the food pieces. In contrast to the normal stir-frying method, dry-frying is much more technical and requires more concentration and skill. Now let’s get to it.

Dish Name: Dry-Fried Tiger Prawns

Time Requirement: 20 mins.

Skill Level: 8 out of 10


  • one dozen deveined tiger prawns
  • three cloves of garlic minced
  • one teaspoon of shredded ginger
  • quarter of an onion shredded
  • Chinese cooking wine
  • low-sodium soy sauce
  • two pinches of dry crushed red chili pepper
  • half teaspoon of cajun spice
  • one tablespoon of avocado oil
  1. marinate prawns in cooking wine for 5 mins.
  2. preheat non-stick wok on medium with oil. Add garlic, chili, ginger and onion when oil start to sizzle.
  3. drain prawn and carefully place them into the hot wok so you don’t splash.
  4. Add cajun spice.
  5. stir quickly and constantly for 5-7 mins or until prawn meat becomes opaque white.
  6. add soy sauce and stir for another 3 mins until outside of prawn shows signs of crispiness and a glaze coats the shells.
  7. plate. Ideally on a bed of cooked vegetables.

And you just became your family/friends/lover’s favourite person! This dish is a crowd pleaser every time. It goes well with light Shiraz or Sake or if you are the adventurous kind – Chinese Rice Wine.

Remember, seafood is a proven aphrodisiac. So cook seafood for your lover and enjoy the tipping after the meal.

As always, I appreciate your thoughts. Please leave a comment below.


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