Dry Braised Prawns
Fry the large shrimp until reddish, then add ketchup and other seasonings and braise until the thick sauce coats the shrimp.
Ingredients
Large prawns (trimmed of whiskers and legs, sand sac removed from heads, deveined by splitting the back, washed clean)
250 g
Rendered lard
75 g
White sugar
30 g
Cooking wine
10 g
Tomato ketchup
25 g
Fine salt
a pinch
MSG
a pinch
Shredded scallion
a pinch
Shredded ginger
a pinch
Instructions
1
Step 1
Trim all whiskers and legs off the prawns, remove the sand sac from the prawn heads, split the back to pull out the digestive vein, rinse clean
2
Step 2
Heat the pan, add the lard to coat the pan, arrange the prawns neatly in the pan, fry both sides over low heat until red, add the tomato ketchup and stir briefly, add the shredded scallion and shredded ginger, pour in the cooking wine, add a small amount of water, cover the pan and simmer for about 4 to 5 minutes, gently flip the prawns once, add fine salt, MSG and white sugar, simmer for another 2 minutes, gently stir a few times so the sauce coats the prawns evenly, then serve
