Tuesday, February 3, 2009

Har Lok

Pardon the blur picture, my hands must be so tired from making all the pineapple tarts ; p
Was so tired after the baking session that I didn't really want to make dinner tonight but when I think of all those greasy fast food and Chinese takeouts I decided to cook something simple.

Luckily I still have some Ngo Hiang in the freezer and Kailan that I can microwave with the steaming bags, so I decided to make 1 more dish....My first attempt which Hub gaves his 2 thumbs up!

What you need:
About 25 big prawns, trimmed
1 thumb size ginger, finely chopped
1 tbsp garlic, minced or chopped
2 tbsp spring onion, sliced
4 small chilli, deseeded and sliced

1 tbsp ketchup
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp chinese cooking wine
1 tbsp cornstarch
1/2 tbsp sugar
Pinch of salt

What to do:
1. Mix all the seaoning (except salt) in a small bowl and set aside
2. Pat the prawns dry with kitchen towel and add salt
3. Deep fry prawns in oil and drain once it is cooked and looked cripsy
4. Pour away oil leaving about 1 tbsp in wok, fry garlic, ginger and chillies till light brown
5. Add in seasoning and stir till it is well coated, add in spring onion and mix well
6. Serve


Agent Orange said...

wow it certainly looks delicious. i'm sure it tastes better than the one we had at ah siang's house *wink*. the only think i hate abt deep frying is wasting the oil.

Happy Belly said...

I think it is better that the one we ate the last time ; P
I used the oil to fry the ngo hiang first to save oil & effort plus I usually use a saucepan(instead of wok) for deep frying to save oil ; )