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Prawn Paste Chicken (Har Cheong Gai)

   

har cheong gai

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Prawn Paste Chicken (also known as fermented shrimp paste chicken or “har cheong gai“/θ™Ύι…±ιΈ‘) is one of my favourite local zi char dish. The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly “smelly”, pungent and will stink up your kitchen (you have been warned!) – yet it lends such a genius touch of savoury deliciousness to many South East Asian dishes that my pantry is never without it! I usually add a teeny bit to certain stir-fries such as pineapple fried rice and it became a hidden secret ingredient which brings together all the flavours of the dish. A plus point of home-cooked version of har cheong gai is that you know the vegetable oil used is clean and always changed after each round of deep frying.

prawn paste chicken

                                           

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19 Responses to “Prawn Paste Chicken (Har Cheong Gai)”

  1. Clairice — May 25, 2014 @ 11:21 am

    Hi wiffy,

    Is it possible to use belacan block, instead of the paste? I’ve a block but dunno how to make the paste. Dun want to waste it. :)

    Reply

    • wiffy replied: — May 27th, 2014 @ 12:28 pm

      for this recipe, I would recommend shrimp paste and not substituting with the belacan block, because you do need it in the liquid state to form the coating for the chicken before deep-frying. For other uses of shrimp paste, I frequently add it to my stir-fries and especially fried rice (just a small tsp will do) as a secret ingredient to jazz up a dish. Get the shrimp paste tag at the end of the recipe to see what other recipes it appear in :)

      Reply