Again it is seafood being served at the table. This time it is prawns and not clams. I love the smell of prawns being pan fried. It really works up my appetite. Prawns is best cooked in the simplest form. A simple steam and pan fried would be best if the prawns are very fresh as one can taste the sea scent and sweetness of the prawns. I pan fried the prawns under high heat and once the prawns turned orangey red , sizzled it for a minute or two by adding light soy sauce...gosh, the whole kitchen smells so good :p
cut spring onions and cut chillies gives this dish the extra oomphs
Pan Fried Sea Prawns With Light Soy Sauce
1/2 kg sea prawns - deveined , but keep head and shell on
1 tsp of sea salt
2 tsp of corn flour
1.5 tbsp of rice bran oil
2 tbsp light soy sauce
some chopped spring onions and red chilli for garnishing
Devein prawns, leave head and shell on. Drain dry. Season the prawns with salt and coat with corn flour. Keep aside.
Heat up 1.5 tbsp of oil in a non stick pan under high heat. Once the oil is hot, put in the prawns and pan fried till they turned orangey red and the shells start to turn crispy, pour 1.5 tbsp of soy sauce over the very hot fried prawns to give it an added sizzle, add in spring onions and cut chilli . Give it the prawns a quick stir fry before dishing up.