Hakka red prawn

Author: Marvellina
Print Recipe


  • 1 lb jumbo prawns shells on
  • 3 Tbsp red yeast rice
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 1/2 Tbsp sesame oil
  • Oil to deep-fry the prawns
  • 2 Tbsp canola oil
  • 1 stalk spring onion shredded
  • 1/4 cup of water
  • 1/2 cup of shaoxing wine
  • 1/4 Tbsp salt
  • 2 Tbsp sugar
  • White pepper powder to taste


  • Slit the back of the prawns open with a sharp knife and clean and devein the prawns, but retain the shells
  • Heat up enough oil to deep-fry the prawns until half cooked
  • Heat up 2 Tbsp of canola oil and sesame oil in a separate wok/pan and stir fry the ginger and garlic until fragrant. Add in the red yeast rice and continue to stir fry until fragrant
  • Add the seasonings, water and prawns, cook until the prawns are well done. Garnish with spring onion