Singaporean-Malaysian🐟 Seafood

Crispy Prawns in Ginger Soy Sauce

Name: Crispy Prawns in Ginger Soy Sauce
Total time: 25 min
Yield: 3 servings
Cuisine: Singaporean-Malaysian
Ingredients: 250 g Tiger prawns, deshelled & deheaded (tail left on); ½ tsp Salt; a few dashes White pepper; 1 Egg white; 3 tbsp Cornstarch; ~2 tbsp Cornstarch; 2 tbsp Cooking oil; 1 Young ginger, julienned; 3 cloves Garlic cloves, chopped; 125 ml Water; 1 tbsp Light soy sauce; 1 tbsp Oyster sauce; 1 tbsp Premium dark soy sauce; 1½ tsp Sugar; ~2 tbsp Cornstarch slurry; ~2 tbsp Spring onions, chopped; ~2 tbsp Roasted sesame seeds

⏱ 25 min🍽 Serves 3

Succulent prawns lightly coated in cornstarch and deep-fried until crispy, then stir-fried in a savoury ginger-soy sauce with a touch of sweetness. Restaurant-quality flavour with minimal effort — perfect for busy weeknights.

High-proteinLow-cal

Adapted from a video by Spice N' Pans

Best Restaurant-Style Crispy Ginger Soy Prawns Ever! 脆皮姜汁酱油虾 Chinese Shrimp Recipe

Watch on YouTube

Ingredients

Tiger prawns, deshelled & deheaded (tail left on)Originally 500g with shell and head; approximately 250g after deshelling and deheading250 g
Salt½ tsp
White peppera few dashes
Egg white1
CornstarchFor marinating the prawns3 tbsp
CornstarchAdditional cornstarch for dusting, to make prawns crispier

Steps

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1
Prepare the prawns: remove shells and heads from 500g tiger prawns, keeping the tail. Optionally remove the sharp point just behind the head to prevent oil from splattering during frying.
2
Marinate: place prepared prawns in a bowl. Add ½ tsp salt, a few dashes of white pepper, and 1 egg white; mix well. Add 3 tbsp cornstarch and mix again.
3
Dust: coat each prawn in cornstarch, pressing gently to adhere it, then shake off excess. This extra coating makes the prawns crispier when fried.
4
First fry: heat oil in a wok over medium heat. Test temperature with a bamboo chopstick — rapid bubbles mean it's ready. Gently place prawns in; don't stir to allow crust to form. Fry 1–2 minutes until prawns turn red, then flip. Prawns cook quickly. Remove first batch and fry second batch the same way.
5
Second fry: heat oil to medium-high and test temperature with chopstick. Place all prawns in together and fry about 10 seconds until the crust is slightly golden and crispier. Remove without turning off the heat to prevent oil from being reabsorbed.
6
Fry ginger: leave about 2 tbsp oil in the wok, discarding any crumbs. Over medium-low heat, spread rinsed ginger strips in the oil to infuse flavour and brown gently for about 1 minute. Turn off heat before ginger gets too dark and let residual heat finish browning it. Remove and set aside for garnish.
7
Make the sauce: in the same ginger-infused oil over medium heat, add 3 cloves chopped garlic and fry until fragrant without browning. Add 125ml water, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp dark soy sauce, and 1½ tsp sugar. Stir to combine.
8
Thicken: slowly pour cornstarch slurry into the sauce while stirring to reach your desired thickness — it should coat the prawns nicely. Simmer briefly.
9
Combine: add the fried prawns to the sauce and toss well until completely coated. Turn off heat and sprinkle generously with chopped spring onions and sesame seeds.
10
Plate: transfer to a serving dish and garnish with the fried ginger strips before serving.

Crispy Prawns in Ginger Soy Sauce

Ingredients

Steps

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