Oil-Braised Prawns
油焖大虾 · yóu mèn dà xiā
My uncle in Qingdao taught me this dish — the key is enough oil to coat the wok.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large prawns大虾🛒 local500 g
- vegetable oil食用油🛒 local3 tbsp
- light soy sauce生抽🏮 asian1 tbsp
- rice vinegar米醋🏮 asian1 tsp
- sugar白糖🏮 asian1 tsp
- ginger姜🛒 local1 tsp
- white sesame seeds白芝麻🏮 asian1 tsp
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Clean prawns, remove veins, make a slit along the belly.
🔍 Look forVisual: 虾腹切开Slit open
You know it's right when: Ready
2Heat oil until shimmering. Fry prawns 2 minutes per side.
🔍 Look for Medium-high 4 minutesVisual: 虾身橙红Prawns orange
You know it's right when: Color changed
3Add ginger, soy sauce, vinegar, sugar and water.
🔍 Look forVisual: 酱汁沸腾Sauce bubbling
You know it's right when: Aromatic
4Cover and simmer 8 minutes on medium heat.
🔍 Look for Medium heat 8 minutesVisual: 酱汁收浓Sauce reducing
You know it's right when: Reducing
5Uncover and increase heat to glaze the prawns.
🔍 Look for High heatVisual: 酱汁浓稠发亮Sauce glossy
You know it's right when: Glazed
Tips
- · Use enough oil.
- · Do not skip the slit.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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