Wednesday, 17 July 2013

Pan-Fried Dry Prawns 干煎虾碌

Pan-Fried Dry Prawns 干煎虾碌


Recipe source :  Adapted from a booklet distributed by Lea & Perrins Worcestershire Sauce

So far, all the recipes that I had tried from this little booklet are yummy. And this dish of pan-fried dry prawn is no exception. It requires only a few ingredients, easy to follow instructions and the end result tastes great!


600g large prawns, slit at the back and have the veins removed
2 chilli padi, sliced
1 tbsp chopped garlic
2 tbsp cooking oil

Sauce Ingredients

2 tbsp Worcestershire Sauce
2 tbsp HP sauce
1 tsp sugar
1 tsp light soy sauce
1 stalk spring onion, chopped


1.  Heat up oil, saute chopped garlic and sliced chili until aromatic.
2.  Add prawns and pan-fry over high heat until half cooked.
3.  Add seasoning and stir-fry until well coated.
4.  Add in chopped spring onion and stir well.
5.  Dish up and serve.

I am linking this post to Cook-Your-Books # 2  organised by  Joyce of Kitchen Flavours

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


  1. Hi Doris,
    Simple and delicious! That's what I like! My family would have no problem finishing a whole big plate! We love prawns!
    Thank you for sharing with CYB!

  2. hi doris, i also have the little booklet by lea perrins..not sure if it's the same edition or not..these prawn dish is simply yummy licking good!

    1. My little booklet is titled "Your sauce of inspiration"

  3. Look at the ingredients use for this recipe, I can imagine how yummy of your prawn dish.

    1. The recipe is more western oriented as L&P sauce is very much like our black vinegar. Those who prefer their food with a slight tinge of sourness would love this. BTW westerners prefer their food on the sour side.


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