Cantonese Ketchup Prawns
A finger-licking delicious Cantonese household classic, these Ketchup Prawns are packed with umami and are always a delight!
Ingredients
- 1-2 tbsp Cooking Oil
- 12 Tiger Prawns (about 250g) rinsed & trimmed
- 3 cloves Garlic
- ⅓ cup Ketchup
- 1 tbsp Light Soy Sauce
- 1 tsp Worcestershire Sauce
- ½ tsp White Pepper
- Salt to taste
- 1-2 Spring Onion (separate white and green parts) cut the white part into chunks and finely chop the green part for garnish
Instructions
- Heat 1 tbsp oil in a pan over medium-high heat.1-2 tbsp Cooking Oil
- Sear tiger prawns for 2-3 minutes on each side until they turn orange & golden in colour. Remove from the pan and set aside. The prawns do not have to be fully cooked at this stage.12 Tiger Prawns (about 250g)
- Slightly reduce the heat to medium and add more oil if needed. Saute garlic and the white parts of the spring onion until fragrant.3 cloves Garlic
- Stir in ketchup and, once it starts bubbling, toss in the tiger prawns.⅓ cup Ketchup
- Add light soy sauce and Worcestershire sauce. Stir-fry for a few minutes.1 tbsp Light Soy Sauce, 1 tsp Worcestershire Sauce
- Season with white pepper & salt, then toss in the remaining spring onions (the finely chopped green parts).½ tsp White Pepper, Salt, 1-2 Spring Onion (separate white and green parts)
- Serve immediately with Jasmine rice.
Notes
- Shell-on prawns are preferred for this recipe as the shells release aromatic compounds that intensify the prawn flavour.
- The best flavours are concentrated at the head of the prawns. It's best to keep the heads when you cook this recipe, allowing the prawn essence to release umami into your final dish.
- Always rinse your prawns, and it is recommended to trim off the spike and antennae before cooking. I like to trim the legs off, too. You can do so with a pair of kitchen scissors.