Tiger Prawns with Spicy Fermented Bean Sauce :Har Lok (虾烙)

Har Lok (虾烙): Tiger Prawns with Spicy Fermented Bean Sauce 

·         1 kilogram jumbo tiger prawns (about 8 prawns)

·         10 shallots, roughly chopped

·         4 cloves garlic, minced

·         4 tablespoons fermented soybeans (tauchu, whole bean or paste)*

·         1 tablespoon sugar

·         4 tablespoons chili sauce (ady put 10 tablespoons) 

·         3 tablespoons tomato sauce

·         3 tablespoons oyster sauce

·         a handful of fresh coriander including stems, chopped, reserve some leaves for garnish

·         peanut oil for frying

·         1 teaspoon cornstarch mixed with 2 teaspoons water

·         a small pinch of salt 

Clean the prawns by removing the beards and legs. Snip off the sharp end of the tails and segment the prawns into four parts - head, two segments from the body and one from the tail. Using a pair of tweezers, remove any visible digestive tracks (or as I call them - poo shoots, heh). If using medium-sized prawns, keep them whole, butterfly and devein as usual. Chop the fermented soybeans or bean paste with the sugar and set aside in a bowl. Mix the chili, tomato and oyster sauce in another bowl.

Heat up oil in a large wok. On high flame, fry the shallots and garlic till fragrant. Add in the tauchu and sugar mix. Fry for a couple of minutes and add the sauce mixture. Combine well for another 3 minutes. Add a little water to the sauce mixture and fold in the prawns. Toss evenly with the sauce for 2 minutes. Cover for 1 minute. Remove lid and toss for another 2 minutes or till prawns are just cooked.

Thicken the sauce according to your liking with the cornstarch mixture. Season to taste by adding a little salt sparingly just to flavor as the tauchu is already salty. Remove to a serving platter and garnish with some picked coriander leaves and serve warm with your choice of rice, bun or bread.

I hope you smile today :)

Ady Greatsword Empire Kitchen Recipes,, 

greatsword_blader@hotmail.com