Har lok (干煎虾碌) is a classic Cantonese prawn dish with a slight western influence. Prawns in the shell are marinated with dark soya sauce, pan-fried, then tossed in a sauce. The simple sauce is made with tomato ketchup and Worcestershire sauce. There's lots of delicious umami flavour, and the aroma is irresistible.
Har lok was the prawn dish that ruled the scene before (relative) newbies like