Har luk recipe

Recipes
By Pauline D Loh
11 May 2010 10:52 AM Updated 12 Nov 2015
DIFFICULTY LEVEL
4 Servings
8 Mins
7 Mins
AsianChineseCantonese
 
An old-time recipe that deserves a revival for its simplicity and great taste.

Har luk (festive prawn) is a popular festive dish simply because everyone loves prawns and a big pink prawn on the plate is a luxurious treat.

The Cantonese also love them because “prawns” sound like “laughter” in the dialect. This is an old-time recipe that deserves a revival for its simplicity and great taste.

Step by step
Preparations

Preparations

MAIN INGREDIENTS
8 large grey prawns
2 bunches spring onions
5 cm knob ginger
1 tablespoon quality light soya sauce
1 tablespoon Chinese wine
1 teaspoon sugar
1 teaspoon sesame oil

Method

1
 
Trim off prawn feelers and feet. Remove one segment of shell and slit the back to remove dark veins.
2
 
Rinse prawns and pat very dry.
3
 
Heat up oil in a large wok and fry the ginger slices and spring onions until they start to caramelise around the edges.
4
 
Add prawns and stir-fry over high heat until they turn pink.
5
 
Lower heat and add soya sauce, sesame oil and sugar. Drizzle the Chinese wine down the side of the frying pan and toss to coat the prawns with gravy.
6
 
Serve garnished with more spring onions and maybe some red chili strips.
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Cooking Card

Har luk recipe

By Pauline D Loh
Preparation time
8 Mins
Cook time
7 Mins
Yield
4 Servings

Main Ingredients

8 large grey prawns
2 bunches spring onions
5 cm knob ginger
1 tablespoon quality light soya sauce
1 tablespoon Chinese wine
1 teaspoon sugar
1 teaspoon sesame oil

Instructions

  1. Trim off prawn feelers and feet. Remove one segment of shell and slit the back to remove dark veins.
  2. Rinse prawns and pat very dry.
  3. Heat up oil in a large wok and fry the ginger slices and spring onions until they start to caramelise around the edges.
  4. Add prawns and stir-fry over high heat until they turn pink.
  5. Lower heat and add soya sauce, sesame oil and sugar. Drizzle the Chinese wine down the side of the frying pan and toss to coat the prawns with gravy.
  6. Serve garnished with more spring onions and maybe some red chili strips.

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