{"id":66,"date":"2015-04-01T08:22:10","date_gmt":"2015-04-01T00:22:10","guid":{"rendered":"https:\/\/burningkitchen.wordpress.com\/?p=66"},"modified":"2018-09-28T18:25:43","modified_gmt":"2018-09-28T10:25:43","slug":"stir-fried-prawns-har-lok","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/stir-fried-prawns-har-lok\/","title":{"rendered":"Cantonese Style Dry-fried Prawns (Gon Jin Har Lok) Recipe"},"content":{"rendered":"

Cantonese Style Dry-fried Prawns ( Gon Jin Har Lok) Recipe:Cantonese Style Dry-fried Prawns\u00a0 ( Gon Jin Har Lok): An oldie but a goodie, this is one of the first few recipes posted on The Burning Kitchen! Cantonese-style Dry-fried king prawns ( Gon Jin Har Lok) lightly coated in a sweet zesty orange dark sauce. Yummy!<\/strong><\/p>\n

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Dry-fried Prawns (Gon Jin Har Lok in Cantonese) in Dark Orange Sauce is a wonderful Cantonese recipe that I learnt from my mother, and I have been making this dish for my family every year as a Chinese New Year reunion dinner tradition. The slightly sweet and zesty orange sauce that the prawns are coated with is pleasing to the palate, that even children will be asking for more!<\/p>\n

More Chinese New Year recipes:<\/strong><\/p>\n

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  1. Bak Kwa (Chinese Barbecued Pork Jerky)<\/a><\/li>\n
  2. 7 Reunion Dinner Dishes That Will Wow Your In-Laws This Chinese New Year<\/a><\/li>\n
  3. Highly Addictive Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e)<\/a><\/li>\n
  4. Chinese Braised Shiitake Mushrooms (Men Dong Gu)<\/li>\n<\/ol>\n

    See all Chinese New Year recipes here<\/a><\/strong><\/p>\n

    The key to making great Har Lok lies in the choice of prawns and how fresh they are. For Har Lok, the best prawn to use is Ang Kar Hay (\u7ea2\u811a\u867e Hong Jiao Xia, literally translated as ‘Red-Legged Prawn’, because these prawns are larger than other prawns (like Glass Prawns, Tiger Prawns etc), while the flesh is very sweet and crunchy. Hope you enjoy this recipe!<\/p>\n

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    \"Cantonese<\/a><\/div>\n<\/div>\n
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    Cantonese Style Dry-fried King Prawns (Gon Jin Har Lok)<\/h2>\n\t