Har Lok (Cantonese prawn style).
Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, har lok (cantonese prawn style). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Har Lok (Cantonese prawn style) is one of the most popular of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions daily. Har Lok (Cantonese prawn style) is something that I have loved my whole life. They're nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have har lok (cantonese prawn style) using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Har Lok (Cantonese prawn style):
- {Prepare of sugar.
- {Make ready of oyster sauce.
- {Get of fish sauce.
- {Make ready of Prawn.
- {Prepare of Leek.
- {Prepare of Chili pepper.
- {Get of Fried chili (optional if u want it spicy).
- {Make ready of Red onion.
- {Prepare of Garlic.
- {Take of Ginger.
- {Get of Black pepper (I have mixed it in the sauces).
Steps to make Har Lok (Cantonese prawn style):
- Prepare all your ingredients as below.
- Fry your prawn first and put aside. Then fry your ginger,garlic,red onion and fry chilies also leek.As below in the picture.Then add in your sauces and abit of water..
- Leave it for about 3-4 minutes medium heat. And then add in your prawn And big red chilies.Stir well and leave it about 2-3 minutes. There you are done and ready to serve. Always remember to keep taste on your gravy,if you fee its taste not according to your liking you can always add bit of this and that.Happy try....
So that's going to wrap it up for this special food har lok (cantonese prawn style) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!