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Garlic Jumbo Prawns

March 7, 2013


This recipe kind of self-evolved..

The key is dry wok really. First, just like when pan-searing scallops. the prawns should be dry as the wok temperature drops with water & you will end up steaming or poaching the prawns. 🙂

With high heat & a very dry wok, you get barbeque flavour but though the shells maybe sightly burnt, the prawns are baked in their own shells, so the prawns are moist, succulent & sweet.

The fish sauce is another key ingredient. There is a teochew saying brandied by my nephew when I visited Shantou that means “high furnace, hot pan & fragrant fish sauce”. Fish sauce is added only at the end to a very hot wok, aroma filling the air, before dishing the prawns out of the wok & serving.

c.h.e.f andy


  • 600g large prawns (I have done up to 1.3kg=10 jumbo prawns)
  • 6 cloves of garlic…

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