How to Prepare Tasty Har Lok (Cantonese prawn style)
How to Prepare Tasty Har Lok (Cantonese prawn style) Delicious, fresh and tasty.
Har Lok (Cantonese prawn style). These Har Lok or Cantonese-Style Fried Prawns were once a popular entree served as part of a banquet meal in most Chinese restaurants across Malaysia. Har lok (cantonese style fried-prawns in special sauce). Recipe source: Singapore Heritage Food by author, Sylvia Tan.
I came across recipes using black beans, xo sauce, fermented salted beans, etc so as you can tell, the sauce ingredients is flexible.
Cantonese-style Dry-fried king prawns ( Gon Jin Har Lok) lightly coated in a sweet zesty orange dark sauce.
For Har Lok, the best prawn to use is Ang Kar Hay (红脚虾 Hong Jiao Xia, literally translated as 'Red-Legged Prawn', because these prawns are larger than other prawns (like Glass Prawns.
You can have Har Lok (Cantonese prawn style) using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Har Lok (Cantonese prawn style)
-
Prepare 1 tablespoon of sugar.
-
You need 1 tablespoon of oyster sauce.
-
Prepare 2 tablespoon of fish sauce.
-
Prepare of Prawn.
-
It’s of Leek.
-
It’s of Chili pepper.
-
Prepare of Fried chili (optional if u want it spicy).
-
It’s of Red onion.
-
Prepare of Garlic.
-
Prepare of Ginger.
-
You need of Black pepper (I have mixed it in the sauces).
Ingredients to prepare har lok (Cantonese dry fry prawns).
Anytime you cook prawns/shrimps, it is always best to undercook rather than overcook.
To fry sweet and sour dry fried prawns, first clean up the prawns.
Har lok (干煎虾碌) is a classic Cantonese prawn dish with a slight western influence.
Har Lok (Cantonese prawn style) instructions
-
Prepare all your ingredients as below.
-
Fry your prawn first and put aside. Then fry your ginger,garlic,red onion and fry chilies also leek.As below in the picture.Then add in your sauces and abit of water..
-
Leave it for about 3-4 minutes medium heat. And then add in your prawn And big red chilies.Stir well and leave it about 2-3 minutes. There you are done and ready to serve. Always remember to keep taste on your gravy,if you fee its taste not according to your liking you can always add bit of this and that.Happy try….
Cantonese Cuisine is Most Popular Chinese Food Abroad: flavors, condiments and seasonings, cooking methods, popular dishes Cantonese or Yue cuisine originates from Guangdong Province (SE China around Hong Kong), and it is the most widely served style of Chinese cuisine in the world.
The style and ingredients they used are similar to those we can find in Hong Kong.
Cantonese wonton has become popular in many parts of the world.
Wonton is a simple Chinese classic dumpling delight, served originally with noodle in soup but also as fried wonton.
The prawn mee most of us know is also known as 'har meen' (Cantonese dialect), 'xia mian' (Mandarin dialect), 'heh mee' (Hokkien dialect), or 'mee yoke'.
