Har Lok Cantonese Dry Fry Shrimp

Recipe by: Anita | Daily Cooking Quest

Both sets of my grandparents are Cantonese, so I grow up eating plenty of Chinese Cantonese dishes. For special occasions, we always have at least one seafood dish, and one of the most requested dish is this Cantonese dry fry prawns, a.k.a. Har Lok (干煎虾碌). This is such a quick and easy shrimp dish to prepare, and the sweet and sour sauce is always a hit.


  • 4 tablespoon tomato ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 – 1 tablespoon sugar (or to taste, optional)


  1. Wash and pat dry with a kitchen towel.
  2. Heat oil over medium-high heat in a wok. Sauté shrimp until shells turn orange. About 30 seconds. Remove from pan and transfer to a plate.
  3. In the same frying pan, fry garlic and ginger until fragrant, about 30 seconds. Add sauce and brings to a boil.
  4. Return the shrimp and half of the scallions into the boiling sauce, toss to coat.
  5. Remove from heat and transfer to a serving platter. Serve the shrimp immediately, garnish with the remaining scallions.