Scallion Braised Giant River Prawns Recipe
This recipe features giant river prawns pan-fried to a golden crisp and glazed with a savory-sweet sauce infused with a spicy wasabi kick. The rich, aromatic glaze complements the creamy roe inside the prawns, creating a perfect balance of heat and flavor in this classic Chinese seafood dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- Category: Seafood
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
The Seafood
- 1 lb Giant River Prawns or large head-on shrimp, trimmed
- 2 tbsp Neutral Cooking Oil (vegetable or canola)
- 4 cloves Garlic, minced
- 1 pinch Salt
- 1 stalk Scallion, chopped, for garnish
- 1 tsp White Sesame Seeds (optional)
The Soul Sauce
- 2 tbsp Water
- 2 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Wasabi Paste or Chinese Hot Mustard paste
Instructions
- Prep the Prawns: Wash the prawns thoroughly. Using kitchen shears, trim off the sharp beak (rostrum) on the head and remove the long spindly legs. Pat the prawns dry with paper towels to ensure proper searing.
- Pan-Fry the Prawns: Heat 2 tablespoons of neutral cooking oil in a large skillet over medium heat. Place the prawns in a single layer and pan-fry for 3-4 minutes, flipping halfway through, until the shells turn bright orange and develop a slight char.
- Prepare the Soul Sauce: While the prawns are frying, whisk together 2 tablespoons water, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon wasabi paste in a small bowl until well combined.
- Garlic Stir-Fry: When the prawns are nearly cooked and their shells are crispy, push them to the side of the pan or create space to add the minced garlic directly into the hot oil. Stir-fry the garlic for about 30 seconds until fragrant, taking care not to burn it.
- Braise and Glaze the Prawns: Pour the prepared sauce mixture evenly over the prawns. Sprinkle with a pinch of salt. Increase the heat to high and toss the prawns rapidly for about 1 minute, allowing the sauce to reduce and coat the prawns thoroughly with a shiny glaze.
- Finish and Serve: Remove the skillet from heat. Garnish the glazed prawns with chopped scallions and white sesame seeds if desired. Serve immediately while hot for the best flavor and texture.
Notes
- Mustard Type: Use green wasabi paste or Chinese hot mustard paste for authentic flavor. Avoid yellow American mustard as it does not provide the same heat or flavor profile.
- Dietary Adjustments: To make this recipe gluten-free, substitute light soy sauce with tamari and use gluten-free oyster sauce.
- Oil Usage: For a crispier shell texture similar to traditional ‘oil-exploded’ shrimp, you can shallow fry with slightly more oil, but this increases fat intake.
- Nutrition Disclaimer: Nutrition information is estimated using a standard ingredient database and does not include optional garnishes or variations.
- Food Safety: Ensure the prawns reach an internal temperature of 145°F (63°C) to guarantee safe consumption.