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Sweet & sour prawns

 


Method 1

Ingredients

300g raw king prawns

2 tbsp soy sauce

40g cornflour

sunflower oil

for deep-frying

handful of coriander leaves

roughly chopped

cooked rice

to serve

For the sauce

1 red onion

roughly chopped

2 red peppers

deseeded and roughly chopped

2 garlic cloves

finely grated

thumb-sized piece of ginger

finely grated

1 tbsp golden caster sugar

100ml malt vinegar

2 tbsp soy sauce

2 tbsp tomato ketchup

step 1

Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.

step 2

Heat the oil in a wok over a high heat to a depth of 3-4cm. When it’s shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.

step 3

Carefully pour all but 1 tbsp oil from the wok – keep the remainder for use in another recipe or discard.

step 4

Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you’re ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.

Method 2

🍤 Sweet & Sour Prawns

✅ Serves: 2

🕒 Time: 25 minutes

🛒 Ingredients

For the prawns:

Raw prawns/shrimp (peeled & deveined) – 250–300g

Cornstarch – 2 tbsp (for coating)

Salt – ¼ tsp

White pepper – a pinch

Oil – for frying (about 2–3 tbsp)

Vegetables (optional but recommended):

Red bell pepper – ½, diced

Green bell pepper – ½, diced

Onion – ½, roughly chopped

Pineapple chunks – ½ cup (fresh or canned, drained)

🥣 Sweet & Sour Sauce:

Ketchup – 3 tbsp

Rice vinegar (or white vinegar) – 2 tbsp

Soy sauce – 1 tbsp

Brown sugar (or white) – 2 tbsp

Pineapple juice – 2–3 tbsp (optional, if using canned pineapple)

Water – 3 tbsp

Cornstarch slurry – 1 tsp cornstarch mixed with 1 tbsp water

👨‍🍳 Instructions

Prep the prawns:

Pat prawns dry and toss with cornstarch, salt, and a pinch of white pepper.

Pan-fry prawns:

Heat 2–3 tbsp oil in a wok or large pan over medium-high heat.

Fry prawns for 1–2 minutes per side until pink and lightly golden. Remove and set aside.

Sauté vegetables:

In the same pan (add a bit more oil if needed), stir-fry bell peppers, onions, and pineapple for 2–3 minutes until just tender.

Make the sauce:

Add all sauce ingredients (except cornstarch slurry) to the pan. Stir and bring to a simmer.

Thicken the sauce:

Stir in cornstarch slurry and cook for 30–60 seconds until the sauce thickens and becomes glossy.

Combine:

Return prawns to the pan. Toss to coat evenly in the sauce. Cook for another 1–2 minutes to heat through.

Serve:

Serve immediately over steamed jasmine rice or noodles.

Garnish with spring onions or sesame seeds (optional).

🔧 Tips & Variations:

Spicy kick? Add a little chili sauce or chopped fresh chilies to the sauce.

Crispy prawns? Deep-fry the cornstarch-coated prawns and toss them in the sauce just before serving.

Vegan version? Substitute prawns with tofu or tempeh.



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