Wok-fried Live Prawn With Crispy Garlic And Dried Chilli Recipe

Prepare live prawns safely

If using live prawns, humanely dispatch them by placing them briefly in the freezer (10–15 minutes) until sedated, or follow local humane handling methods. Rinse under cold water. Pat dry with paper towels. If desired, remove heads or shells; leaving shells on adds bite and protects flesh during high-heat wok cooking.

Using a small sharp knife, devein each prawn by making a shallow cut along the back and removing the dark vein. Keep prawns whole or butterfly them for faster, even cooking.

Place prawns in a bowl and toss with light soy sauce, Shaoxing wine, cornstarch, white pepper and salt. Let sit 10–15 minutes while you prepare other ingredients.

Thinly slice garlic cloves and set on paper towels to remove excess moisture. Separate dried chillies into halves if you want more heat; remove seeds for milder flavor.

Heat a heavy wok or deep skillet over medium heat. Add 3 tablespoons of neutral oil and let it warm until shimmering but not smoking (about 150–170°C / 300–340°F).

Add sliced garlic in a single layer and fry, stirring gently, until golden brown and crispy (about 1.5–3 minutes). Watch closely — garlic browns quickly. Remove garlic with a slotted spoon to a paper towel-lined plate. Reserve the flavored oil in the wok.

If you like extra crunch, increase heat slightly, add the dried chillies to the reserved oil and fry 20–40 seconds until they darken and release aroma. Remove chillies to join garlic on the paper towel. Keep the oil in the wok for the prawns.

Turn the heat to high and add the remaining 3 tablespoons of oil to the wok. Allow it to get very hot and slightly smoking (this provides sear without overcooking).

Add the white parts of the spring onions and the julienned ginger, stir-fry for 10–15 seconds until aromatic.

Add the marinated prawns in a single layer. Do not overcrowd — cook in batches if necessary. Let prawns sear undisturbed for 30–45 seconds, then toss or stir-fry, turning so they cook evenly. Total cooking time should be 2–3 minutes depending on size — prawns are done when shells turn pink and flesh is opaque and just firm.

When prawns are almost cooked through, add a teaspoon of rice wine or extra soy (optional) and the sesame oil. Toss quickly to deglaze and coat.

Return the crispy garlic and dried chillies to the wok and toss gently with the prawns and aromatics so the garlic stays crisp but distributes flavor. Add the green parts of the spring onion and toss for 5–10 seconds.

Taste and adjust seasoning with a pinch of salt or an extra splash of soy if needed.

Transfer to a warm serving platter. Garnish with chopped cilantro and lime wedges on the side. Serve immediately while garlic remains crisp.