Har Lok (Stir-fried prawns)

Always wondered how the restaurants made these prawns. They are usually fried with whole, unshelled prawns (with heads). This household is lazy with removing shells and thus shell-less prawns.

This recipe is originally from Spice n Pans. 

Ingredients (serves 4)
350g prawns

1 tbsp sesame seed oil

thumb sized ginger, chopped

5 cloves garlic, chopped

1.5 tbsp oyster sauce

1/2 tsp sugar

1/4 C water

1 tbsp dark soy sauce

spring onion, cut into longish sections

3 tbsp  Chinese wine 

Method

Heat up some oil in a wok

Place prawns in to cook

Flip prawns to cook both sides

When prawns are almost cooked, push them to one side of the wok

Add sesame seed oil to cleared side of wok

Place in chopped ginger and garlic to fry

Add oyster sauce & sugar (once ginger and garlic are fragrant) in

Add water

Move prawns into the liquid, cover wok and allow to steam for about a minute (depending on size of prawns)

Add in dark soy sauce and spring onions (Give it a good stir)

Deglaze with Chinese wine

Serve