Shallot Prawns
Smoky, crispy fried shallots, umami soy sauce and the sweetness of fresh prawns make this 3-ingredient recipe an instant winner.
Equipment
- wok
Ingredients
- 200 g small to medium prawns, deshelled and deveined (Recipe Notes 1)
- 4-5 shallots, thinly sliced
- 1 tbsp light soya sauce (See Recipe Notes 2)
- Oil for frying (Recipe Notes 3)
Instructions
- Heat up 3tbs of oil in the wok. Add sliced shallots and fry until golden and crispy. Set fried shallots aside. Reserve oil in the wok.
- Add prawns to reserved oil in wok and stir fry for 1-2 minutes on each side until almost fully cooked.
- Add fried shallots and soy sauce.
- Stir roughly to mix. Dish up and serve with hot white rice.
Notes
Shallot Prawns - Quick FAQ
- This is one prawn dish that works well without shells. You want the prawn meat to absorb as much of the shallot oil and soya sauce flavours as possible. It’s also one of those rare prawn dishes where smaller prawns work better because the smaller surface area means more contact with the flavouring agents. If you don't have small prawns, just slice your big prawns into half.
- Any light soya sauce will do but if you can, use the First Draw Soy Sauce from Mu Artisan. Described as "100% first extraction of soy sauce, coming from the brewing urns after 9 months fermentation", the intensity from the full body taste, rich aroma, and punch of sweetness really takes the dish up to another level.
- As there are very few ingredients, you want their natural flavours to shine through, so use a neutral oil such as corn, peanut, canola or rice bran. Olive or coconut oil would be too overpowering.
- The key is generous amount of shallots, getting the shallots to an ideal level of doneness.
- You can pre-marinate prawns with some salt.
- For added aroma, you can add a few drops of sesame oil at the end, though personally I prefer the dish without.