Miso Har Lok

Name: Miso Har Lok
Cook time: 35 min
Total time: 35 min
Cuisine: Malaysian
Ingredients: 8 medium/large prawns, head and shell intact; ½ cup vegetable oil; 1 Tbsp sesame oil; 3 bulbs garlic, peeled and finely minced; 80 g young ginger, peeled and minced; 2 Tbsp miso/taucu paste; 2 Tbsp miso/taucu paste; 1 Tbsp dried chilli paste/powder; 1 Tbsp dried chilli paste/powder; 2 Tbsp honey/agave; 2 Tbsp honey/agave; ½ cup hot water; 1 Tbsp brandy/Shaoxing wine (optional); 1 Tbsp brandy/Shaoxing wine (optional); Coriander leaves

Preparation info

Serves
8

Difficulty
Easy
Ready in
35 min

Appears in

Champur

By Jasvinder Karam

Published 2023

About

Har Lok translates from Cantonese to mean fried prawns. Similar to the popular Chinese dish, this versatile recipe pairs well with both Indian and Malay food.

Ingredients

Prawns

8 medium/large prawns, head and shell intact
½ cup vegetable oil

Asia
Malaysia
Fish course
Gluten-free
Pescatarian

Method

Preparing the Prawns

Snip off the prawn’s whiskers and legs.
Make a slit down the back and remove the black vein. Clean the prawns and pat dry.
Heat ½ cup of oil in a wok or large saucepan. Fry the prawns on high heat until they turn red.
Remove the prawns from the oil and set aside. Leave the oil