Rum Infused Prawns with Caramelised Onion

I can call this dish rum infused prawns with caramelised onion, which sounds like a name of a dish in a posh restaurant; or it can be called fried prawns with soya sauce (si-chap har or 酱油爆虾), which will then probably not catch your attention, but means same thing, without the glam.

This fish monger in the wet market was trying to sell us these big prawns which he claimed were caught fresh the evening before. I thought I'll stock up for Chinese New Year reunion dinner before the prawn price sky rocketed, so we bought 1Kg.

Back home, I took out six to cook for lunch just to try if it was as fresh as the fish monger claimed. There was a bottle of rum at the pantry which hubs recently bought for me to use for cooking/baking. So I thought, maybe I can try to use the rum on the prawns.

♥Recipe for Rum Infused Prawns with Caramelised Onion (or fried prawns with soya sauce)♥
My own creation

You will need :

6 palm size prawns (size is from head to tail)
1 tsp rum
1 shallot sliced
1 tbs soya sauce
2 tbs oil
Method :

1) Deveined the prawn
2) Heat oil in wok, toss in sliced shallot and fry until, well, caramelised (i.e. soft and slightly brown)
3) Put in the prawns to fry, try to move the shallots to the top of the prawns, so that when the prawns are fried, the shallot does not get burnt. Fry the prawn about 1 minute on each side.
4) Pour in the rum, and stir fry everything in the wok, so that the prawns and shallots are infused in the rum
5) Pour in the soya sauce, and stir again, so that the prawns are evenly seasoned

So the fish monger was right, the prawns were very fresh. Hubs like the hint of rum taste in the prawns, and I like the fragrant of the caramelised onion.