Garlic Pan-fried Giant Prawns
Prawns will never be absent from most Chinese meals during festive times - no exception in my household apart from the fact that we found these extremely huge tiger prawns, really one prawn per person was more than enough! With really fresh seafood, you don't have to do much and honestly it will be a waste to smother the naturally and unbeatable fresh flavours with heavy sauces or seasoning. For today's prawns, I just marinated the prawns in some minced garlic, a dash of Chinese rice wine, salt and pepper - then pan-fried them on very low heat and well, very patiently as these were so huge. Easy and guaranteed delicious.
You can rub some corn flour onto the prawns as well and shallow or deep-fry them if you wish, totally up to you. If you like, you can use the same marinade and then grill the prawns over open flame which will add a smoky depth. If you like prawns, I am pretty sure you will love these!
Serves 6
Ingredients:
6 very large tiger prawns, butterflied (shell-on)
Marinade:
6 cloves garlic, minced
2 tablespoons Chinese rice wine
1 tablespoon salt
1 teaspoon white pepper
Method:
Marinade the prawns in the ingredients above for at least 30 minutes.
Heat your wok up until almost smoking. Add about 6 tablespoons of oil and swirl to coat. Turn heat to low.
Pan-fry the prawns on each side for about 8 minutes (depending on the size of your prawns). Once cooked, remove from heat. Clean wok briefly. Heat wok up till smoking again.
Add about 2 tablespoons of oil and swirl to coat. Add in all the prawns again and stir-fry on high heat for a quick minute. Plate and serve immediately.
You can rub some corn flour onto the prawns as well and shallow or deep-fry them if you wish, totally up to you. If you like, you can use the same marinade and then grill the prawns over open flame which will add a smoky depth. If you like prawns, I am pretty sure you will love these!
Serves 6
Ingredients:
6 very large tiger prawns, butterflied (shell-on)
Marinade:
6 cloves garlic, minced
2 tablespoons Chinese rice wine
1 tablespoon salt
1 teaspoon white pepper
Method:
Marinade the prawns in the ingredients above for at least 30 minutes.
Heat your wok up until almost smoking. Add about 6 tablespoons of oil and swirl to coat. Turn heat to low.
Pan-fry the prawns on each side for about 8 minutes (depending on the size of your prawns). Once cooked, remove from heat. Clean wok briefly. Heat wok up till smoking again.
Add about 2 tablespoons of oil and swirl to coat. Add in all the prawns again and stir-fry on high heat for a quick minute. Plate and serve immediately.
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