Description
A Taiwanese seafood dish influenced by Thai cuisine. Bare-fried 'Tai Guo Xia (Giant River Prawns)' are briefly sautéed in a special sweet/sour sauce of raw lemon juice, plum powder, and a little soy sauce.
Restaurants serving Lemon Prawns
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Giant River Prawns(Tai Guo Xia)
- Raw lemon juice
- Sugar
- Soy sauce
- Mei Fen(Plum powder)
Instructions
- [Authentic Recipe]
- [Prawn Prep] Prepare 'Tai Guo Xia' (Giant River Prawns) with large heads full of tomalley. Slit back shells with scissors, remove veins to aid flavor penetration.
- Heat generous oil in a wok, drop in prawns, bare-fry (or shallow-fry) briefly until shells turn bright red, then remove.
- [Lemon Sauce] Mix freshly squeezed lemon juice (Taiwan's green lemons are best), a little soy sauce, sugar, and the secret 'Mei Fen (licorice plum powder)'.
- Return prawns to emptied wok, vigorously pour lemon sauce.
- Toss on high for dozens of seconds, coating shells firmly in acidic sauce.
- Plate, garnish with lemon slices to finish.
Learn more Spice, substitutes, tips
Key spices
Intense freshness of raw lemon
Substitutes at Japanese supermarkets
Shell-on Black Tiger or Vannamei shrimp
Pairing
Cold White Wine or Taiwan Beer
Trivia
[For Women] Visiting prawn shops famous for Pepper Prawns, this refreshing menu is always prepared for women or those disliking pepper heat. Plated right before the heated lemon's acidity flies off, its fresh aroma intensely stimulates appetite. Plum powder as a secret ingredient is the Taiwanese way.
Eating tips & etiquette
[Unique Eating] Licking the sour lemon sauce off your fingers, stuff the peeled plump prawn into your mouth, finally sucking the 'rich tomalley' from the head dry!
Allergen
Shrimp, Soy, Wheat (from soy sauce)