Har Lok (Stir-Fried Prawns) is a Cantonese dish often served during festive occasions or family dinners. Prawns are pronounced as "har" in Cantonese, symbolising laughter and happiness. We are ecstatic to be sharing with you Violet Oon's personal Har Lok recipe!
Violet Oon is a well-known Peranakan chef and restaurateur, with an illustrious culinary background. Her recipe for this classic Cantonese dish is simple, and marries the right amount of sweetness and savoury to bring out the natural flavours of your fresh prawns.
This recipe is published in Violet Oon Cooks (page 15), a cook book by Violet Oon.
- 10 large prawns with shells
- 3 cups vegetable oil
- 4 cloves garlic peeled, chopped
- 2 plants spring onions washed, cut into thumb-lengths
- 2 1/2 tbsp tomato ketchup
- 1 tsp pounded brown salted soya beans aka taucheo
- 1 tsp oyster sauce
- 3 tsp sugar
- 1/2 tsp salt
- Wash prawns, trim heads.
- Heat oil in wok. Add prawns and deep-fry till shells turn red. Remove and drain.
- Pour out oil, leaving only about 2 tbsp in wok. Heat again and add chopped garlic.
- Stir-fry briefly and add sauce ingredients.
- When sauce thickens, add the prawns and stir well.
- Add spring onions and mix well. Turn off heat and dish out the prawns for serving.