Dinner

Sweet & Sour Prawns Recipe

ByLuna Ryder November 5, 2025November 5, 2025

Introduction

Sweet and sour prawns offer a delightful balance of tangy and savory flavors with a crispy texture. This vibrant dish combines tender prawns coated in a glossy sauce, perfect for a quick and satisfying meal.

A black bowl filled with a colorful shrimp dish sits on a red textured round mat, resting on a white marbled surface. The dish has three main layers: at the bottom, bright red and green bell pepper chunks with pieces of purple onion; the middle layer features golden-orange shrimp coated in sauce; the top layer is sprinkled with fresh green cilantro leaves evenly spread across the dish. A silver spoon is placed inside the bowl, partially scooping some shrimp and vegetables. To the left of the bowl, a small white bowl holds more fresh green cilantro leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g raw king prawns
2 tbsp soy sauce (for marinating)
40g cornflour
Sunflower oil, for deep-frying
Handful of coriander leaves, roughly chopped
Cooked rice, to serve
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 (for sauce)
2 tbsp tomato ketchup

Instructions

Step 1: Place the prawns in a bowl and mix with 2 tablespoons of soy sauce. Set aside for a few minutes to marinate, then stir in the cornflour until the prawns are evenly coated.
Step 2: Heat sunflower oil in a wok over high heat to about 170°C (or until shimmering, about 3–4cm deep). Fry the prawns in batches for roughly 2 minutes until crisp and golden, turning halfway through with a slotted spoon. Remove and drain on a plate. Turn off the heat and let the oil cool slightly.
Step 3: Carefully pour off all but 1 tablespoon of the oil from the wok. Return the wok to high heat. When the oil is shimmering, add the onion and red peppers, stir-frying for 1 minute.
Step 4: Add the grated garlic and ginger, cooking for another 30 seconds. Sprinkle over the sugar and pour in the malt vinegar.
Step 5: Increase the heat and bring the mixture to a boil, letting it cook for 2 minutes to thicken slightly. Stir in the remaining soy sauce and tomato ketchup to create a thick, glossy sauce.
Step 6: Return the fried prawns to the wok and toss gently to coat them in the sauce. Remove from heat, scatter with chopped coriander, and serve immediately with cooked rice.

Tips & Variations

For extra crunch, double-coat the prawns with cornflour before frying.
Adjust the vinegar and sugar to balance the sweet and sour flavors according to your taste.
Add a pinch of chili flakes for a spicy kick.
Swap malt vinegar for rice vinegar for a lighter acidity.

Storage

Store any leftover prawns and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the prawns from becoming tough. Avoid microwaving, which can make the coating soggy.