Exquisite Chinese Prawn Recipes: Tips and Techniques

(Updated Version)

Cooking prawns is a bit of a luxury in my kitchen, something I whip up maybe once a month. The frequency largely depends on the availability of fresh prawns (FRIED FISH WITH SOY SAUCE) at the hypermarket near my home. Unlike some women, particularly Indian women who prefer high-end grocery stores for their cooking ingredients, I’m content with what I can find nearby. I’ve noticed these grocers often buy from the same hypermarket I go to, clean up the produce, and display it more attractively, where they don't mind paying a whole lot more (HONG KONG STYLE WANTON NOODLE SOUP). But I keep that observation to myself.

Here are a few tips and recipes I’d like to share.
Prawn Prep Tips.

Deveining
Use kitchen scissors to make a small slit along the back of the prawn and pull out the vein with a toothpick. You can also do the same for the underside. Even if you skip this step, it’s not harmful, just a matter of preference.

Removing Sliminess
To get rid of the slimy texture and raw smell, soak the prawns in water mixed with lime juice for a while.

Cooking Time
Prawns cook quickly, so keep an eye on them to avoid a rubbery texture. This applies even when reheating.

Cooking with Skin and Head
Leaving the skin and head on while cooking infuses the dish with a natural sweetness. It can be a bit messy to eat, so keep a bowl on the table for discarded heads and skins.

Non-Stick Pan
Use a non-stick pan or wok to prevent the prawns and sauce from sticking and burning.

Quick Stir-Frying
Chinese prawn dishes require fast cooking, so have all your ingredients ready before you start stir-frying.

Palm Sugar
I prefer using palm sugar over white sugar for Chinese prawn dishes. It provides a richer, caramel-like flavor, is less processed, and has a lower glycemic index, making it a healthier choice. Its also my choice for Malay dishes (ASAM PEDAS IKAN BAWAL).

Chinese Chili Prawns
Ingredients
500g tiger prawns, cleaned and deveined
2 red chilies, thinly sliced
4 garlic cloves, chopped
1-inch ginger, chopped
½ tbsp dark soy sauce
½ tbsp light soy sauce
3-4 kaffir lime leaves, torn
3 tbsp oil
1 tsp palm sugar
½ cup water
Salt to taste

Method
Sauté the chilies, garlic, and ginger in oil.
Add the prawns, dark soy sauce, and light soy sauce.
Season with palm sugar and salt, and stir everything together.
Cook the prawns, stirring constantly to prevent burning, until they are well-coated in the sauce.
Turn off the heat and stir in the lime leaves.

Cantonese-Style Har Lok (Sweet Sour Prawns)
Ingredients
500g prawns, cleaned and deveined (keep skin and head intact)
½ inch ginger, chopped
5 garlic cloves, chopped
2 tbsp soy sauce
2 tbsp sweet chili sauce
½ tbsp tomato sauce
Coriander leaves for garnish
Salt to taste

Method
Heat oil and sauté the ginger and garlic.
Add the prawns, soy sauce, chili sauce, and tomato sauce.
Stir quickly until the prawns are cooked.
Garnish with coriander leaves.

Chinese Style Prawns with Oyster Sauce
Ingredients
500g large prawns, peeled and deveined (keep tail on)
3 garlic cloves, thinly sliced
½ inch ginger, thinly sliced
1 red chili, thinly sliced
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp palm sugar
Coriander leaves for garnish
3 tbsp oil
Salt to taste

Method
Heat oil and sauté the garlic, ginger, and chili.
Add the prawns, oyster sauce, soy sauce, and palm sugar.
Stir and cook until the prawns are done.
Garnish with coriander leaves before serving.

Kam Heong (Golden Fragrance) Prawns
Ingredients
500g large prawns, peeled and deveined (keep tail on)
3 garlic cloves, chopped
3 shallots, thinly sliced
½ inch ginger, chopped
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
2-3 curry leaves
2 spring onions, sliced
1 handful curry leaves
2 tbsp oil
Palm sugar to taste
Salt to taste

Method
Heat oil and add all the ingredients.
Stir fry until the prawns are cooked.
Turn off the heat and stir in the spring onions.

Spicy Kam Heong (Golden Fragrance) Prawns 
For a spicy version, add some curry powder when stir-frying the prawns.

These recipes are simple, budget-friendly, and rely on what’s available in my kitchen, proving that delicious prawn dishes don’t need to break the bank.