PAN-FRIED PRAWNS
Cooking wine, soy sauce, and sugar are all that are needed to make this simple and excellent dish for prawns.
Fresh water prawns are pan-fried with soy sauce, cooking wine, and a little bit of sugar in this easy-to-follow pan-fried prawns dish. It is known in Chinese as.
It’s hard to go wrong with freshwater prawns because of their succulent texture and delicious flavor. In my opinion, freshwater prawns are second only to live spot prawns when it comes to taste. The tastiest seafood doesn’t always have to come from the ocean.
You can, of course, use ordinary shrimp or prawn in this dish. They’re just as delicious. To me, freshwater prawns are a sight to behold.
Each serving of this recipe has only 23 calories.
INGREDIENTS:
- 6 fresh water prawns
- 1 clove of finely chopped garlic
- 1 teaspoon of soy sauce
- 1 teaspoon of rice wine or Shaoxing wine
- 1 teaspoon of cooking oil
- 1 teaspoon of chopped scallions
- 1/2 teaspoon of sugar
INSTRUCTIONS:
- Add frying oil to a pan and heat it up. Sauté the chopped garlic until it turns a light brown color.
- Soy sauce, rice wine, and sugar can all be added at this point. Press each prawn down with the wok turner (pan-frying) on both sides.
- Serve hot with chopped scallions.
NOTE:
The wok will dry out and the prawns will look burnt, but that’s fine since the “charred” flavor of the prawns will enhance the dish.