Devein the tiger prawns, make three shallow cuts along the body, keeping the shells intact.
Heat oil to 180°C. Deep-fry the prawns for about 3 minutes until the shells are crispy and the meat is just cooked through. Remove and drain.
Heat a wok, add a little oil, and sauté the ginger slices, shallots, minced garlic, and chopped scallions until fragrant.
Add the tiger prawns and toss quickly over high heat.
Mix brown sugar, Lee Kum Kee Double Deluxe Soy Sauce and water together, then pour into the wok.
Continue stir-frying over high heat, ensuring the sauce evenly coats the shrimp. Cook until the sauce thickens and the shrimp are dry and flavorful.
Garnish with chopped scallions before serving.
Making three cuts on the prawn’s back helps the sauce penetrate, making the soy sauce flavor more intense.
Maintain oil temperature at 180°C or above when frying the shrimp to ensure the shells are crispy and the meat is springy.
Stir-fry quickly over high heat to fully release the caramel aroma of the soy sauce, resulting in a more flavorful wok-fried dish.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
