Soy Sauce Prawn 晒油王. Har lok prawn is one of our favourite dishes and also one of the most requested dishes by our loved ones. Soy sauce or simply "Soy" (American English)(醤油 or しょうゆ in Japanese), also called soya sauce (Canadian English and British English), is an East Asian liquid condiment of Chinese origin. Pan-fried shrimps with premium soy sauce (豉油王蝦/干煎虾碌) is the famous home cook dish among the Cantonese.
Characterized by its thicker texture, rich umami taste, and fragrance, Tamari is a dynamic soy sauce suitable for many dishes. All soy sauce is not made equal! Learn when to use each variety of soy sauce, and what they taste like. You can cook Soy Sauce Prawn 晒油王 using 3 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Soy Sauce Prawn 晒油王
- You need 6 pcs of Prawn.
- It’s 6 tsp of Sugar.
- You need 2 tsp of Soy Sauce.
See how to cook with them and get great recipe ideas for how to use each one. Japanese soy sauce, or shoyu, is an essential part of Japanese cuisine. Without this sauce, many of your favorite Japanese dishes would not exist. But did you know soy sauce comes in different flavors, colors, and textures?
Soy Sauce Prawn 晒油王 instructions
- Deep fried the Prawn into the hot oil, drain and keep a side for next step…
- Wok with low heat, add in sugar and soy sauce (without water). Melting the sugar until feeling sticky then add in the prawn and Stir-fried quickly… and ready to be serve..
The dark, salty sauce you find on the table in Japanese restaurants is… Pan-Fried Prawns with Superior Soy Sauce (豉油王煎虾)I bought some large spot prawns from the market. Tonight, I wanted to make a pan-fried prawns with King of soy sauce (Superior Soy Sauce) – which is a light soy sauce. My favoriate brand is Pearl River Bridge. Soy sauce is a familiar ingredient even to Western cooks these days. But some of our recipes call for "light soy sauce.