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How to Make Wasabi Giant River Prawn

Finished Wasabi Giant River Prawn

This dish can be made with any type of shrimp, including but not limited to Vannamei shrimp, tiger prawns, or black tiger shrimp. It is fragrant, flavorful, packed with wasabi zest, and finger-licking good, all while being incredibly easy to prepare.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Giant River Prawns （Roh 氏虾）
  • Garlic
  • Green Wasabi
  • Light Soy Sauce
  • Cornstarch
  • White Pepper
  • White Sugar
  • Oyster Sauce
  • Salt
  • Bird's Eye Chili (omit or substitute with red bell pepper if you prefer no spice)
  • Butter
  • Cooking Oil

Quantities

Per serving (serves approximately 2):

  • Giant River Prawns: 250g
  • Garlic: 1-2 cloves
  • Green Wasabi: 20g (for the sauce)
  • Cornstarch: 10g (for the sauce)
  • Light Soy Sauce: 30g (for the sauce)
  • White Pepper: 5g (for the sauce)
  • White Sugar: 3g (for the sauce)
  • Oyster Sauce: 15g (for the sauce)
  • Salt: 3g (for the sauce)
  • Bird's Eye Chili: 1-2 pieces
  • Butter: 20g
  • Cooking Oil: 80ml

Instructions

  1. Prepare the Shrimp:
  2. Butterfly the shrimp by cutting along the back, removing the vein and digestive tract. Alternatively, you can cut along the belly; frying them this way causes them to curl and open up, making for a more attractive presentation.

  3. Rinse thoroughly with clean water. Pat dry. You may lightly dust them with cornstarch before frying, though this is optional.

  4. Prepare Garlic and Sauce:

  5. Mince 2 cloves of garlic.

  6. Prepare the sauce by mixing light soy sauce, oyster sauce, white sugar, white pepper, and salt in a bowl. Add wasabi to taste. Dilute with a little water and stir in the cornstarch until fully dissolved.

  7. Cooking Process:

  8. Heat the wok/pan and add the cooking oil, ensuring it covers the bottom of the pan.
  9. Add the dried shrimp and pan-fry them slowly.
  10. Once the shrimp oil is released (indicated by lots of bubbles forming in the pan), add the minced garlic and bird's eye chili.
  11. When the aroma of the garlic is fragrant, add the butter.
  12. Once the butter melts, toss the shrimp to coat evenly, then pour in the prepared sauce.
  13. Cover and simmer for 2 minutes until the sauce thickens. Serve immediately.

Additional Notes

  • Precautions:
  • Do not fry the butter for too long after adding it to the pan. Once it melts and is mixed evenly, immediately add the sauce.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.