1STEP 1 | Rinse fresh prawns and pat dry with paper towels; trim off whiskers, legs, and sharp rostra with kitchen scissors.
Huadiao Oil-Exploded Prawns
Crispy shells with sweet prawn meat in an aromatic Huadiao glaze served over crunchy youtiao.
Huadiao Oil-Exploded Prawns is a flavorful classic seafood dish. Fresh prawns are flash-fried at high heat to achieve a crispy shell and juicy meat, then tossed in an aromatic glaze made of ginger, scallions, soy sauce, sugar, and rich Huadiao wine. Served over crisp youtiao slices that absorb every drop of the savory sauce, this dish offers wonderful textures and flavors.
Time16min
SuitableHome-cooking fans
MethodStir-fry
OccasionHome dinner
SeasonAll seasons
Big City Shop
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Cut the Chinese fried doughnut (youtiao) into 1 to 1.5 cm thick slices.
3STEP 3 | Finely shred the ginger and cut the cleaned scallions into long sections.
4STEP 4 | Heat about 1/2 cup of oil in a wok, fry youtiao slices until crispy and golden brown, then drain and arrange neatly on a serving plate.
5STEP 5 | Raise the oil temperature, add prawns and flash-fry over high heat until shells turn red and crisp; quickly scoop out with a strainer and drain.
6STEP 6 | Pour out excess oil leaving a little in the wok, add shredded ginger and scallion sections, stir-frying over medium-high heat until aromatic.
7STEP 7 | Add light soy sauce, dark soy sauce, and sugar; swirl Huadiao wine along the wok edge and bring the sauce to a bubbling simmer.
8STEP 8 | Return the fried prawns to the wok, tossing rapidly over high heat to coat every prawn thoroughly with the rich sauce glaze.
9STEP 9 | Turn off heat once sauce clings to prawns; dish up prawns, ginger, and scallions onto the crispy youtiao base and serve.
Tips and Pitfalls
Pat dry to prevent oil splatter
Always pat prawns completely dry before deep-frying to avoid dangerous splatters and ensure crispy shells.
Refry youtiao for extra crunch
Lightly fry sliced youtiao to restore crispiness; it acts as a flavorful bed that absorbs the savory prawn juices.
High heat flash-frying for tenderness
Flash-fry prawns over high heat for just tens of seconds until pink to lock in succulent juices without overcooking.
Swirl wine around wok edges for aroma
Pour Huadiao wine along the hot wok sides so the heat vaporizes the alcohol and releases an enticing aroma.
Overview
Huadiao Oil-Exploded Prawns is a flavorful classic seafood dish. Fresh prawns are flash-fried at high heat to achieve a crispy shell and juicy meat, then tossed in an aromatic glaze made of ginger, scallions, soy sauce, sugar, and rich Huadiao wine. Served over crisp youtiao slices that absorb every drop of the savory sauce, this dish offers wonderful textures and flavors.
