Savory Fried Prawns

Prawn in Cantonese is  'Ha ' and it is a must have dish during the CNY for the chinese. It  sounds like haha ( laughter ) and Chinese like the sound of it .  I will normally cook them on the 3rd day of CNY .  On the eve , I have them for steamboat and on the 3rd day, I cook them simple by just pan fried them with some cut chillies and spring onions and garlic.  This combination of chilli and garlic gives out a nice aroma and it taste really good just with these three ingredients.  But be prepared for the aroma to stay for an hour while pan frying them over high heat.  The pungent chilli will make you sneeze like nobody business and without the extractor in the kitchen...mmm the aroma of fresh sea prawns , garlic and chilli in  will lingers on .  Love this dish and this is the only time I will tuck in more than I am allowed.  I am sure you guys ate a lot during the first three days of CNY  :) 

Pan Fried Prawns - from WB's Kitchen

Ingredients:

1/2 kg of fresh sea prawns - snip off the sharp part of the head off and devein ,leave the shell intact

4 cloves of garlic - chopped
2 chillies - sliced
1 stalk of spring onion - sliced
1 tbsp of vegetable oil

seasoning for prawns
 a pinch of sea salt
a dash of ground  white pepper
a tsp of sugar
1 tbsp of corn flour for coating the prawns before frying

a tsp of thick sauce

Method:

Heat a tbsp of oil in a wok over high heat,  when the oil is smoking, put in the prawns and fried it till it turn orangey red on both sides .  Push aside, add in the chopped garlic, chilli and white part of the spring onions and fry till fragrant. Push back the prawns and stir fry till the prawns are coated with the garlic chilli mixture. Add a tsp of thick sauce and the remaining green part of spring onions and stir fry till well combined.  Dish up and serve with rice.

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