Thursday, May 8, 2008

Prawns with Garlic and Flavoured Salt

My husband and kids like this dish but I will only cook this if I have the mood and the time. It's not difficult to make this but it's time consuming. I ended up having to think what else to do with the rest of the salt.

If you don't mind the time spend, try this. It's nice.

  • 8 large Prawns
  • 1 tablespoon minced Garlic
  • 1 tablespoon extra minced Garlic
  • 1 Red Chilli, sliced
  • Cornflour for dusting
  • Oil for frying
  • 1 tablespoon Chinese Cooking Wine
  • 3/4 teaspoon Flavoured Salt (see instruction below)

How to do it:
  1. Deep fry 1 tablespoon minced garlic till light brown.
  2. Drain excess oil on paper towel and set aside.
  3. Dust corn flour on prawns.
  4. Deep fry prawns till just cook.
  5. Drain and set aside.
  6. Heat a teaspoon if oil in a wok, stir fry remaining garlic and chilli till fragrant.
  7. Add in wine, salt and prawns.
  8. Continue to stir-fry till dry.
  9. Add in the previous deep fry garlic and stir fry to mix well.
  10. Serve.
  • Click HERE for printer-friendly version of an original recipe.

  • From top down:
    Salt, Paprika, Five-Spice Powder, Pepper, Combined Flavoured Salt

    Stir fry at low heat, the combination of 1 tablespoon salt with 1 teaspoon of five-spice powder, 1/2 teaspoon paprika and 1/2 teaspoon pepper, for 10 minutes or till fragrant and it's ready to use. Use this on other fried food as seasonings.


  1. MMMMMMMmmmmmm.....this is the next one I try...also for a variation on your salts Jaden at Steamy Kitchen has a sechuan salt that is very delicious too....but I am going to try yours...

  2. Very unique flavored salts. What an interesting way to cook the prawns. You never fail to amaze me with your cooking.

  3. wonderful recipe! I also saw your recipe on OpenFoodSource on the chicken teriyaki rice burger, using the rice as a bun. Genius! I love it.

  4. Blondee47,
    Thank you. Oh, Jaden is very good. I'm sure her szechuan salt is super. Well hop over to check it out. :)

    Thanks for the compliments.

    Yeah, the rice burger is a nice one-off meal. Little cooking needed and fills up the stomach as well. :)

  5. Looks absolutely delish!

    An idea if you have a bit more time, slit the prawn's back 3/4 way down to the tail and the other quarter slit from the bottom of the other quarter, but careful not to cut too deep in as the prawn with flip! This helps give a "happy" prawn appeal as the head tilts up when cooked!


  6. Celeste,
    Wow! I'll try that trick the next time I cook prawns. Thanks for the tip!