Posts RSS Subscribe to Feed
Sign Up for Latest Recipes!

Pan-fried Garlic Soy Prawns Recipe

Saturday, November 30, 2013 | Labels: , |

It's been awhile since I cooked prawns, mainly because my dining partner has discovered that he has ultra high cholesterol! Anyhow, these prawns were cooked for myself as I was craving some so I made them as simple as I could.  Sometimes, when you're cooking for one, too much hassle seems just a bit too much eh?  Peeling garlic however is one of my least favourite things to do in the kitchen so I sometimes peel and slice in bulk, just keep them in an airtight container in the fridge and they should last for at least 2 weeks.

prawns (3 of 3)

For today's recipe, you can add a splash of Chinese rice wine or sake if you wish, however I didn't do so today and the prawns were still great - I usually eat them shell and all since the shells are already crispy.  Just add some salt and a splash of light soy sauce for marinating before shallow frying.  I like to add a tablespoon of corn starch as well to crisp the prawns up during frying.

 prawns (1 of 3)

This recipe is part of my Yuen Chun Recipes.

Serving suggestion: steamed rice


20 medium sized prawns, heads removed
4 cloves garlic, minced roughly

1 tablespoon light soy sauce
1/2 teaspoon sugar
Dash of salt
Dash of rice wine (if using)
1 tablespoon corn starch/ corn flour


Firstly marinade the prawns in the mixture above.  Heat up your wok until almost smoking.  Add 4 tablespoons cooking oil.  Swirl to coat.  Turn heat to medium and add prawns in.  Pan-fry on both sides until prawns are cooked, around 8-10 minutes depending on size of prawns.  Serve on a bed of lettuce (optional).


Related Posts Plugin for WordPress, Blogger...
Creative Commons Licence
Smoky Wok by Smoky Wok is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at
No content from this website including images, recipes, writings may be reproduced without prior consent from the author.

Smoky Wok

Smoky Wok

Smoky Wok