Over Chinese festive occasions or celebrations, one of the popular seafood items many of us would include is prawns. In this part of the world, we call them prawns rather than shrimps.
There are many different ways and styles to cook these crustaceans and today, I’m going to share with you a quick, easy and authentic way to make these king prawns with ginger and spring onions 姜葱大虾 . Oh, you might ask – why authentic? Well, with the head and shell on, of course! Getting your hands messy when digging into this dish is a must too. If you are not a fan of prawns, you could substitute the protein with other seafood like sliced fish, scallops, etc.
I like to blanch the prawns in hot oil for a few minutes before cooking them with the other ingredients so I could accumulate the prawn infused oil (they smell so heavenly by the way!) and use it to elevate the final taste of this dish and reserve the rest for other seafood dishes.
6 pieces king prawns (or any other type of big prawns)
2 stalks spring onions – cut into sections
6 slices ginger
1 clove garlic – sliced thinly
Half onion – sliced thinly
Vegetable oil for frying
1 tsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
Dash of rice wine
Dash of pepper
¼ cup (60 ml) water
1 tsp corn flour + 1 tbsp water – stir together (thickening agent for sauce)
1 tsp of reserved prawn oil
Serves 2 – 3
Clean and devein the prawns by cutting the middle of the shells and removing the veins with a stick. Rinse and pat dry.
In a wok or deep frying pan, add in vegetable oil (about 2 inches in height) and heat till hot. Carefully add in the prawns (if might splatter) and blanch in the hot oil for 2 mins.
Drain and remove. If you are afraid of hot oil and mess, you could skip this step and cook them in the pan straight.
Pour the oil into a glass container or bowl, reserving some in the wok. This prawn infused oil is great for making other seafood dishes or noodles.
Using the same wok, stir fry the onions, garlic and ginger for a few seconds on high heat.
Add in the prawn and a splash of rice wine.
Add in oyster sauce, light soy sauce, sugar, pepper and water and continue to cook for 30 seconds. When the sauce has reduced to half, add in the corn flour water mixture, spring onions and toss the prawns for a few more times.
Drizzle 1 tsp of the prawn oil and turn off heat. Serve hot.