Har Lok is a Cantonese dish of fried prawns cooked in an appetising sauce that is finger-licking good! It used to be very popular in restaurants in Malaysia in the 1980’s and 90’s. Har Lok was always served at Chinese weddings and on auspicious occasions. The prawns (including the shells) are first shallow fried to give it a lovely crisp and caramelised bite. It is then cooked in a flavourful sweet and savoury sauce. Anne makes an amazing Har Lok; it is definitely one of her most requested prawn dishes during celebrations.
Prawns are usually served during Chinese New Year as it is symbolic of happiness in the year ahead. Our mum tells us that it is because the word “Har” (which means Prawns in Cantonese) sounds like the “Ha ha ha” in laughter! I didn’t quite believe her at first so I searched online and someone else wrote it in their blog too! The Cantonese word “Faai Lok” translates to “Happiness“, so perhaps that is another explanation.
We wish all of you lots of HA HA HA this Year of the Ox with our Har Lok! 🦐🦐🦐
HAR LOK
Ingredients:
15 Large prawns 900g
- Each prawn should weigh about 60g
- Preferably Sea Prawns. We used Tiger Prawns for the video as we could not get good Sea Prawns that day
- Trim & devein prawns, keeping the shells on
Aromatics:
2 large Red Chillies
3 Chilli Padi (adjust to own spice level)
1 1/2 bulbs Whole Garlic (80g)
4 inches Fresh Ginger (80g)
- Chop into small squares
Har Lok Sauce:
1 tbsp Light Soy Sauce
1 tbsp Black Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Tomato Ketchup
1 tbsp Chilli Sauce
2 tsp Chinese Cooking Wine
1 tsp Black Vinegar
1 1/2 tbsp Sugar
1/2 tsp Corn Flour
2 tbsp Water
- Mix all together in a bowl
Garnish:
Spring Onions
Coriander
Red Chillies
- Chop into small pieces