Pan-Fried Prawns

Last updated 2026-11-08 — Pan-fried prawns is a main dish in Tianjin cuisine and a signature dish of Zhang Guisheng, the Technical Director of Tianjin Restaurant and a master chef of Tianjin cuisine. By using the pan-frying cooking technique, the ingredients come into direct contact with the wok to absorb heat. Compared to deep-frying or braising methods, this approach results in crispy shrimp shells and tender shrimp meat. At the same time, it helps retain the original juice, color, and flavor of the prawns, making their color even more vibrant red, and their taste richer and more mellow. Especially with the aroma from sautéing scallions, ginger, and garlic, it further highlights the distinctive feature of Tianjin cuisine in expertly preparing both river and sea delicacies. The final dish is beautifully presented, with glossy sauce, a perfect balance of savory and sweet, and an incredibly delicious flavor.