Red Prawns on the Shell

Name: Red Prawns on the Shell
Yield: Serves 4
Cuisine: China
Ingredients: 100 ml/3½ fl oz/scant ½ cup water; 30 ml/2 tbsp chopped garlic; 1 large onion, sliced; 30 ml/2 tbsp chopped root ginger; 30 ml/2 tbsp vegetable oil; 30 ml/2 tbsp tomato sauce/ketchup; 450 g/1 lb tiger prawns/jumbo shrimp; 30 ml/2 tbsp oyster sauce; whole lettuce leaves, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Known as ha loke in Cantonese, this has become a staple dish in Chinese restaurants throughout South-east Asia. For aesthetic reasons, and to maximize the flavour, the prawns are not shelled, although you can remove the heads without compromising the flavour too much.

Ingredients

450 g/1 lb tiger prawns/jumbo shrimp
30 ml/2

Asia
China
Guangzhou
Cantonese
Fish course
Pescatarian

Method

Clean the prawns and cut off 1 cm/½ in from the head end of each, then slice each in half down its length, leaving the shells on.
Heat a wok. Dribble the oil around the rim so that it flows down to coat the surface. Once hot, stir-fry the ginger and garlic.
Add the onion and stir-fry for 2 minutes. Toss the prawns into the wok and stir-fry over high h