Monday, May 1, 2017

Cantonese Dry Fried Prawns aka Har Lok In Huiji Waist Tonic Sauce ???????? - Product Review

"I am not a fan of herbal tonic." That's what most youngsters and those in their 20s would say.  When you're getting older, especially women after 30yo, eventually, your body will alert you with some common symptoms such as backache, knee pain, muscle stiffness, fatigue, numbness, grey hair and so on. This is the time you need some tonic to get your 'engine' working properly. 

You may have heard of this, one of the popular herbal tonic in town - Huiji Waist Tonic that's made in Singapore from a GMP certified factory. This tonic helps to strengthen the body and waist, relieve aches in the waist and knee, improve blood circulation, nourish and darken hair. It's a ready-to-consume tonic and it's free from preservatives, artificial colouring and flavouring.

Apart from drinking the tonic as suggested 20ml twice a day, actually I would preferred to add it in my cooking, it taste really good in dishes! Unlike most TCM, Huiji Waist Tonic isn't bitter at all although there's no cane sugar added in it. It is mild in nature and fragrant in scent that makes it perfect to be added in cooking or just drizzle the tonic in soup or steamed dishes to enhance the flavour. By adding the tonic in dishes, it elevate the taste and at the same time, the family gets to enjoy the benefit of Cordyceps, Ginseng, Du Zhong, Dang Gui, He Shou Wu and Da Zao by consuming the delectable home cooked food. 

Sharing here is one of my Huiji Waist Tonic dish - Dry Fried Prawn aka Har Lok. It's an easy and absolutely tasty dish that everyones love, even my little boy who is 'anti-TCM' gives 2 thumbs up! 


6 Large Prawns (deveined) ?? 6? (??200?,???)
(about 200g) 

1/2 tbsp chopped Garlic ?? 1/2 ??

1/2 tbsp chopped Chili ???? 1/2 ??

1/2 tbsp chopped Shallot ???(??) 1/2 ??

3 slices Ginger (Julienne) ? 3?(??)

Some oil for cooking ? ??

Some chopped spring onion and chilies for garnishing ???,???? ??

Note: If you like it hot and spicy, use chopped bird's eye chili aka chili padi. 


1/4 tsp Salt ? 1/4??

1/4 tsp White Pepper ??? 1/4??

(B) - mix in a bowl, set aside. ??,??

1 tbsp Oyster Sauce ?? 1??

1/2 tsp Plum Sauce ??? 1/2??

1 tsp Shao Xing Hua Tiao Wine ????? 1??

1 1/2 tsp Sugar ??? 1 1/2 ??

10ml Huiji Waist Tonic ????? 10??
(This product is not suitable for pregnant women and babies. You may omit this if needed. ??/???????,?????)

1/4 tsp Corn Flour ??? 1/4 ??

1/2 tbsp Water ? 1/2 ??

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 


Method: ??

1. Wash and dry the prawns with kitchen towels. Toss the prawns with seasoning (A). Let marinate for 15 minutes. 

2. Heat oil in a skillet, pan fry the prawns until 90% cooked.

3. Transfer the prawns into a bowl, set aside. The remaining heat will continue to cook the prawns.

4. Use the same skillet (no washing needed), heat some oil, add in chopped garlic, chilies, shallots and ginger, fry until fragrant.

5. Add in the cooked prawns and (B).

6. Quick stir to combined and when the sauce is thicken, garnish with some chopped spring onion and chilies. Remove from heat, serve warm.

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