1STEP 1 | Prep prawns: Trim spear, eyes (prevents oil splattering), legs, and tail tip; snip shell at 1st and 2nd segments to remove vein.
Soy Sauce King Prawns
Flash-fried sea prawns sealed with crunchy texture, enrobed in luscious soy sauce reduction!
A quintessential Cantonese classic, Soy Sauce King Prawns features sea prawns prepped with precision—removing eyes and veins for safety and presentation. Quick flash-frying locks in succulent juices before stir-frying with aromatic garlic, shallots, light and dark soy sauces, and sugar over high heat until glazed to crispy perfection.
Time23min
SuitableHome-cooking fans
MethodStir-fry
OccasionHome dinner
SeasonAll seasons
The Ahistoric Grandpa Cooking Show (Sr.4)
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Heat oil in wok and flash-fry prawns until 70% cooked (forming a wide C-shape) to seal in juices, then remove.
3STEP 3 | Pour out excess oil, leaving a small amount of oil in the wok, and turn heat to high.
4STEP 4 | Sauté garlic first over high heat, then add shallots and stir-fry until fragrant.
5STEP 5 | Return the prawns to wok, add sugar, light soy sauce, and a pinch of salt, stir-frying to coat.
6STEP 6 | Add dark soy sauce for color, continuously stir-fry on high heat to reduce sauce until thick and coating prawns evenly.
Tips and Pitfalls
Cut Eyes Prevents Splashing
Prawn eyes contain moisture; snip them off before frying to prevent hot oil splatters.
Double Shell Cut for Deveining
Make small cuts near the 1st and 2nd shell segments, bend the prawn, and devein easily with a toothpick.
Flash Fry to Wide C-Shape
A wide C-shape indicates 70% cooked; if it curls into a tight 'c', the prawn will be overcooked and dry.
High Heat Sauce Reduction
Stir-fry on high heat after seasoning to reduce moisture, allowing rich soy glaze to coat the shells.
Overview
A quintessential Cantonese classic, Soy Sauce King Prawns features sea prawns prepped with precision—removing eyes and veins for safety and presentation. Quick flash-frying locks in succulent juices before stir-frying with aromatic garlic, shallots, light and dark soy sauces, and sugar over high heat until glazed to crispy perfection.
