Kon Chin Har Lok (Dry-fried Prawns with Soy Sauce/干煎虾碌)

“Delicious Tantalizing Delectable Prawns ”

Ready : 30 mins Generic : StirFry Difficulty : Easy
[ Prep : 25 mins † Cooking : 5 mins ] Printable Recipe

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RePosT To the Chinese, Prawns are not only good seafood but also symbolizes laughter and happiness – which is exactly why Prawns has always been the centerpiece of any Chinese festive occasions. One of such ever so popular, tantalizing and delectable Cantonese Prawns dish is “Kon Chin Har Lok – 干煎虾碌”.

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Before we go any further, let The VainD clarify some of the loosely-used (or misinterpretation) descriptions of this dish “Kon Chin Haw Lok”. Technically speaking, this dish uses ‘Freshwater prawns’ – which are very different from the ‘Sea prawns’ that U normally get from the wet market (see left-side image). ‘Freshwater prawns’ are much bigger in size, most prominently – their head and can grow to over 30 cm in length. Also often referred to as Giant freshwater prawn, Malaysian prawn (Udang Galah, in Malay/大頭蝦 (Tai Tau Haw, in Cantonese), Hawaiian blue prawn or Giant river prawn. They have a delicate, sweet flavor, somewhat like lobster, and firm white flesh. So, if ‘Sea Prawns’ are used, “Kon Chin Haw” (without the Lok – which refers to the almost rounded big head) is a more appropriate name. However, the term “Kon Chin Haw Lok” being a common name, and so frequently used, The VianD will join the rest and refer this dish – which uses ‘Sea prawns’ as “Kon Chin Haw Lok” – just so that U know..😄.

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“Kon Chin Har Lok” used to rule the Chinese culinary scene before relatively newbies in likes of Butter Prawns, Cereal Prawns or Kam Heong Prawns kinda usurped its throne. While it has taken the backseat a little in recent times, let’s not totally forget this Cantonese delicious classic dish, shall we?

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There’s no denying that recent new Prawns dishes are good, but “Kon Chin Har Lok” is too good a dish to be sidelined just for its simplicity to prepare with almost next to nothing ingredients. The ability to preserve the prawn’s natural sweetness and succulence of the meat, coupled with the hallmark of sweet-savory, dry, sticky, fragrant and smokiness flavors is to die for!

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There are different ways of cooking this dish and probably lots of versions too but let’s talk about what is being presented here and the reasons behind why some small little tweaks were adopted by VianD’s version. First things first, the dish is supposed to be “dry” – that’s what “Kon” literally means. However, The VianD simply prefer the dish to have a little more sticky gravy, thus, this is wetter than usual (simply a personal preference).

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Btw, as this is a repost, The VianD added a few more images (watermarked with the word ‘Updated’), done recently – which is a little drier and darker in color. The second tweak, lots of finely chopped “Dried shrimps” and some 1-2 inches long Scallion were added, even though adding Scallion is not tat uncommon. The “Dried shrimps” really does escalate the flavor to another level and the Scallion adds freshness to the dish. Btw, if U serve the Prawns on top of a layer of fresh Lettuce (as being done here), gravy and tiny bits of goodies collected by the Lettuce, is a treat by itself..😋.

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Here’s The VianD’s rendition of “Kon Chin Har Lok (Dry-Fried Prawns with Soy Sauce/干煎虾碌)” – done with a little tweak with added coarsely chopped “Dried Shrimps”.

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Ready : 30 mins Generic : StirFry Difficulty : Easy
[ Prep : 25 mins † Cooking : 5 mins ] Printable Recipe

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IngredientS

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• Medium-size Sea Prawns (Freshwater ones are difficult to get in the market) – with whiskers and the legs removed, devein and washed and drained thoroughly.
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• Lots of finely minced Garlic. Some finely minced Ginger, finely chopped Shallot (or Onion), Red Chili and sliced Scallion (cut to abt 1-2 inches long).
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• Optional – Coarsely chopped soaked and washed Dried Shrimps.
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Seasoning :
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• Sauce – Sugar, Light Soy, Dark Soy, Oyster Sauce, Sugar and a dash of Sesame oil, Shaoxing Wine and White Pepper. A tiny bit of Cornstarch as thickening agent. Optional – A dash of Tomato, Chili and Worcestershire sauce. Taste ur sauce here and do the necessary adjustment. –

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors!

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MethoD

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STEP 1 : 
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• Start by mixing all the Sauce Ingredients together, making everything is dissolved. Set aside.
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STEP 2 : 
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• Sprinkle a little Salt, White Pepper and Cornstarch (optional, but will give a slightly crisp shell) and mix thoroughly.  Set aside for a minute or two.  Not too long else, water will be drawn out of the Prawns.
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STEP 3 : 
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• Meanwhile, prepare a pot of smoking hot oil.  U really the scorching heat to sear the Prawns without fully cooking them. Deep-fry the Prawns for abt 1-2 mins – depending on the size of the Prawns and heat. DO NOT over-crowd (deep-fry in batches if need to). As soon as the Prawns starts to turn pinkish, take them out. DO NOT over-fried, overcooked Prawns will be rubbery! Don’t forget, U still need to toss these Prawns with the sauce will continue to cook the Prawns. Set aside.
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STEP 4 : 
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• On low/medium heat, saute the Dried Shrimps first, till aromatic. Then add the rest of the Ingredients except the Scallion, again saute till aromatic. Add the sauce mixture and turn up the heat and bring to boil. Adjust the thickness consistency of the sauce (by adding water – if too thick or rendering down – if too watery). U want it to be a little on the thick side so that, the Prawns will get coated nicely.
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STEP 5 : 
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• When U are happy with the consistency of the sauce, add the Prawns, turn up the heat, give it a few gently quick stirs to mix everything together. Add the Scallion, again a few more good gentle stirs, making sure everything is well and evenly coated.
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STEP 6 : 
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• Plate, garnish and your plate of delicious tantalizing and delectable “Kon Chin Har Lok (Dry-fried Prawns with Soy Sauce/干煎虾碌)” is ready to be served HOT!
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