Ingredients for Braised Prawns in Oil: Prawns 500g, Green Onions to taste, Ginger to taste, Garlic to taste, Light Soy Sauce 2 tablespoons, Cooking Wine 1 tablespoon, Aged Vinegar 1 tablespoon, Oyster Sauce 1 tablespoon, Tomato Sauce 1 tablespoon, White Sugar 0.5 tablespoons, Water 1 bowl.
Step 1: Trim the prawns by cutting off the whiskers, claws, and beak for a neat and convenient eating experience. Step 2: Cut open the back of the prawns to the tail end and remove the black vein. Step 3: Rinse thoroughly and drain the water, keeping the prawns ready for use. Finely chop ginger and garlic (approximately in a 1:3 ratio), and cut green onions into sections.
Step 4: 1. Two tablespoons of light soy sauce 2. One tablespoon of aged vinegar 3. One tablespoon of cooking wine 5. One tablespoon of oyster sauce 6. One tablespoon of tomato sauce 7. Half a tablespoon of white sugar 8. Half a bowl of water. Stir to mix.
Step 5: Pour more oil into the pan (traditionally lard is used), heat until it reaches 60-70% hot, add the prawns, quickly turn them over, and remove them once they turn red and crispy for later use.
Step 6: Leave a small amount of oil in the pan, fry the ginger and garlic until fragrant.
Step 7: Add the prawns, gently press the prawn heads with the spatula to release the red juices, stir-fry evenly, pour the sauce along the edge of the pan, bring to a boil over high heat, then cover and simmer on low heat.
Step 8: After about half a minute to one minute, uncover, add green onion sections, season with a pinch of salt, and thicken the sauce over high heat. Once the sauce is reduced, shiny, and the color deepens, the dish is ready to be served.
Cooking Tips for Braised Prawns in Oil: It is recommended to first lick the shell of the prawns, then eat the meat, and finally soak the rice in the sauce on the plate. There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘Cantonese Cuisine’ to directly view my recipes!
