Dry-Fried King Prawns
Cut the large prawns into segments, marinate, then pan-fry over high heat until cooked through. Add the seasonings and toss to combine.
Ingredients
Qingdao large prawns (trim antennae and legs, cut off heads, separate into two segments, devein)
4 or 450 g (1 lb)
salt (for marinating prawns)
3/4 tsp
oil
2 tbsp
Shaoxing wine
1 tbsp
light soy sauce
2 tsp
sugar
1 tsp
Instructions
1
Preparation
Trim the antennae and legs from the large prawns. First cut off the heads, then cut each body into 2 segments, and use small tweezers to pull out the vein. Marinate with salt for 10 minutes. Pat dry with kitchen paper towels.
2
Method
Preheat the frying pan over high heat for 6 minutes. Add the prawn segments and arrange them in a single layer, with the larger pieces placed near the rim of the pan. Sear over high heat for 2 minutes. Flip the prawns and reposition them, then sear over high heat for another 2 minutes. Add the oil and toss with the prawns, then add the seasonings and toss again. Sear over high heat for 1 more minute. Plate up and serve.
