Wok-fried Prawns with Soy Sauce and Evaporated Milk豉油王炒蝦碌
Succulent prawns are quickly wok-fried with a fragrant blend of soy sauce and a hint of evaporated milk, creating a rich, savory, and slightly creamy sauce. This popular Cantonese dish is incredibly flavorful and wonderfully addictive.
01Ingredients
- 500g large prawns, shell on, deveined
- 1 tbsp cooking oil
- 3 slices ginger
- 3 cloves garlic, minced
- 2 sprigs scallions, cut into 1-inch lengths
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp Shaoxing wine
- 3 tbsp evaporated milk
Nutrition (per serving)285kcal
- Protein32.5g
- Carbs6.2g
- Fat12.8g
Fiber 0.2 gSodium 1089 mg
02Steps
- Wash prawns and pat dry thoroughly with paper towels. Ensure they are very dry to prevent splashing when stir-frying.
- In a small bowl, combine light soy sauce, dark soy sauce, sugar, white pepper, and Shaoxing wine. Set aside.
- Heat cooking oil in a wok over high heat until smoking. Add prawns and stir-fry quickly for 1-2 minutes until they turn orange and almost cooked through. Remove prawns from wok and set aside.
- Add a little more oil to the wok if needed. Add ginger slices and minced garlic, stir-fry until fragrant.
- Pour in the prepared sauce mixture. Bring to a simmer, stirring constantly.
- Return the prawns to the wok. Add evaporated milk and scallion lengths. Toss quickly to coat the prawns evenly with the sauce.
- Cook for another 1 minute until the sauce slightly thickens and coats the prawns beautifully. Serve immediately.
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