I have many trays of prawns in my freezer.
I always buy them when they are on sale and keep them for later. This morning, I really craved for some prawns. I love prawns, especially the big fat juice Ang Kah prawns!
Since these prawns are already tasty, I didn’t want to do too much to them.
With that in mind, I decided to pan-fry them.
I love this recipe. It is very simple and quick, and you don’t need many ingredients.
I prefer cooking the prawns in their shells. I think the shells (especially the prawn heads) add even more flavor to the dish.
Let me show you how easy it is to cook this!
In a skillet, fry the ginger and garlic until fragrant, about 1 minute.
Add the prawns, Shaoxing wine, light soy sauce and sugar.
Stir to cook both sides of the prawn, pressing the prawns down to cook more evenly.
Once the prawns are cooked through (the skillet will become dry) add the chopped spring onions and serve immediately.
If you are wondering what to cook for dinner, try this super easy recipe. If you are a prawn-lover, you will definitely love this dish!
🙂
- 6 Ang Kah prawns (or any big prawns)
- 3 cloves garlic, minced
- 1 piece ginger (about 5cm), skin removed and minced
- 1 teaspoon (5ml) light soy sauce
- 1/2 tablespoon (7.5ml) Shaoxing wine
- 1/2 teaspoon sugar
- 1 spring spring onion, chopped
- In a skillet, fry the ginger and garlic until fragrant, about 1 minute.
- Add the prawns, Shaoxing wine, light soy sauce and sugar.
- Stir to cook both sides of the prawn, pressing the prawns down to cook more evenly.
- Once the prawns are cooked through (the skillet will become dry) add the chopped spring onions and serve immediately.
