Pan Fired Tiger Prawns make a lovely starter, appetizer and side dish all in one. They are very simple to cook and amazing on their own but even better with a spicy dip. I use Mirin which is a Chinese cooking wine and available everywhere in this recipe. Its clean taste blends well with the soy sauce and neither are overpowered by the garlic. Frying brings out the flavour of Tiger Prawns.
Pan Fried Tiger Prawns
- In a small bowl, add the soy sauce, Mirin and brown sugar and mix thoroughly.
- When mixed put to one side for now.
- Add the vegetable oil to a frying pan or wok over a medium high heat.
- Add the garlic and sauté/fry until it starts to discolour (turns brown)
- Add the tiger prawns to the pan.
- Add the soy sauce, mirin and sugar mixture to the pan as well.
- Stir for 30 seconds to 1 minute to mix everything.
- Fry the tiger prawns for 3-4 minutes on each side.
- When one side is cooked, add the water and turn each prawn over so the other side cooks.
- Once cooked, place on a warmed dish with a lovely dip.
- I like a good pinch of ground black pepper over the prawns at this stage.
- Finely slice your green onions/scallions and sprinkle over.
- Serve warm for best effect.