Wasabi Giant River Prawns
This dish can be made with any shrimp variety, including but not limited to whiteleg shrimp, flower shrimp, and black tiger shrimp. Fragrant and flavorful, full of wasabi character, finger-licking good, and very easy to make.
Ingredients and Tools
- Giant river prawns
- Garlic
- Wasabi
- Light soy sauce
- Starch
- White pepper powder
- White sugar
- Oyster sauce
- Salt
- Xiaomila (if you don't eat spicy, omit or replace with red bell pepper)
- Butter
- Cooking oil
Measurements
- Giant river prawns 250g
- Garlic 1-2 pcs
- Wasabi 20g, for sauce
- Starch 10g, for sauce
- Light soy sauce 30g, for sauce
- White pepper powder 5g, for sauce
- White sugar 3g, for sauce
- Oyster sauce 15g, for sauce
- Salt 3g, for sauce
- Xiaomila 1-2 pcs
- Butter 20g
- Cooking oil 80ml
Steps
- Prep the prawns:
- Cut the prawns along the back to remove the vein and sand sac; you can also cut from the belly so they open up when fried for a prettier finish
- Rinse clean, drain well, and optionally dust with starch
- Garlic and sauce prep:
- Mince 2 cloves of garlic
- Make the sauce: add light soy sauce, oyster sauce, white sugar, white pepper powder, and salt; squeeze in wasabi to taste, add water to thin, then add starch and mix until dissolved
- Cooking:
- Heat the pan and pour in cooking oil, enough to cover the bottom
- Add the drained giant river prawns and pan-fry slowly
- When prawn oil renders (lots of bubbles appear in the pan), add the minced garlic and xiaomila
- When the garlic is fragrant, add the butter
- Once the butter melts, toss evenly and add the prepared sauce
- Cover and simmer for 2 minutes until the sauce thickens, then remove from the pan
Notes
- Notes:
- Butter should not be fried for too long; once it melts and is tossed evenly, add the sauce. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.