Prawns prawns prawns! I hope you are not allergy to shell fish, I love all sorts of shell fish. While I was visiting Haarlem, we had lunch at Lambermon’s Brasserie, they have a Euro125 menu which consists of some 10 different dishes using shell fish as main ingredient. The cheaper version would be the Euro25 lobster tasting starter which includes 5 different way of preparing the lobster. It’s a long drive but I am so wanting to go back to the restaurant and have the shell fish menu.
Back to the stir fry prawns with soy sauce, I had them many times in a seafood restaurant in Malaysia but never pay any attention on how it was made. So I tried my <—- own version which came out to be different but still taste good. I mean… how can prawns be not tasting good? It is quite a challenge to ruin the prawns cooking.
Ingredients (for 2)
- 12 prawns (or as many as you like!) – keep the shell/head, use a pair of scissors cut through the back to clean the vein. Marinate in 1/2 teaspoon of salt for 5 minutes
- Garlic – 3 cloves, chopped roughly
- 3 stalks scallion/spring onion (so I found out they are the same!) – cut 3cm in length
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoon Shao Xing
Add 2 tablespoon of oil in to the wok, add the garlic and spring onions. Stir fry until fragrance and add the prawns. When the prawns start turning orange in colour, add shao xing, dark and light soy sauce and mix them well with the prawns. Keep stir frying until the sauces are drying up and before the prawns get over cooked. Dish out and serve on a plate.
Note: The prawns following the recipe above should look darker than above picture. Picture was taken from my first trial and we had increased dark soy sauce from 1/2 tablespoon to 1 tablespoon which improve the dish/taste tremendously.