Har lok is a Cantonese-style fried prawn dish with a sticky sweet and sour glaze flavoured with aromatics. It’s East meets West using a mix of Asian and Western sauces. The prawns are cooked in their shell to impart extra flavour and seal in all the sauce.
Ingredients 15
Sauce
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Method 6
Season the cleaned with salt and ground white pepper. Set aside.
Heat the oil in a wok over medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
In batches, add the and fry until nearly cooked through. (The prawns will turn to a bright red colour when they are cooked.) Drain on paper towel.
Meanwhile, make the sauce. Combine all the sauce ingredients in a jug.
Discard the excess oil from the wok, leaving about 2 tablespoons of oil in the wok. Return the wok to medium heat and fry the , , , and until fragrant. Add the followed by the . Toss to coat the prawns.
To serve, place on a large serving dish and garnish with some chopped herb leaves.
