Description
This Sweet & Sour Prawns recipe offers crispy, golden king prawns coated in a tangy, glossy sauce made with malt vinegar, soy sauce, and tomato ketchup. Stir-fried with vibrant red onions and peppers, then garnished with fragrant coriander, it pairs perfectly with fluffy cooked rice for a delightful, flavorful meal.
Ingredients
Scale
For the Prawns
- 300g raw king prawns
- 2 tbsp soy sauce
- 40g cornflour
- Sunflower oil, for deep-frying
For the Sauce & Stir-Fry
- 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
To Serve
- Handful of coriander leaves, roughly chopped
- Cooked rice
Instructions
- Marinate the Prawns: Place the raw king prawns in a bowl and mix them thoroughly with 2 tablespoons of soy sauce. Let them marinate for a few minutes to infuse flavor. Next, stir in 40 grams of cornflour to coat the prawns evenly, which will ensure a crispy texture when fried.
- Deep-Fry the Prawns: Heat sunflower oil in a wok to about 170°C (to a depth of 3-4cm). When the oil is shimmering, fry the prawns in batches for approximately 2 minutes until they turn crisp and golden. Use a slotted spoon to turn them halfway through for even frying. Once done, carefully lift them onto a plate and turn off the heat. Allow the pan to cool for a few minutes.
- Prepare the Stir-Fry Base: Carefully pour out all but 1 tablespoon of the oil from the wok, reserving it for later use or discarding. Return the wok to high heat. Once the oil shimmers, add the roughly chopped red onion and red peppers, stir-frying for 1 minute to soften slightly.
- Add Aromatics and Sauce Ingredients: Add the grated garlic and ginger to the wok, cooking for 30 seconds to release their aromas. Sprinkle over the golden caster sugar and pour in the malt vinegar. Increase the heat to boil the mixture for 2 minutes, allowing it to reduce slightly.
- Finish the Sauce and Combine: Stir in the additional 2 tablespoons of soy sauce and 2 tablespoons of tomato ketchup to form a thick, glossy sweet and sour sauce. Return the fried prawns to the wok and gently toss them in the sauce to fully coat.
- Garnish and Serve: Scatter the roughly chopped coriander leaves over the coated prawns. Serve immediately alongside cooked rice to complete the dish.
Notes
- Ensure the oil is at the correct temperature (170°C) before frying to achieve optimal crispiness without greasiness.
- Do not overcrowd the wok when frying prawns to maintain the oil temperature and prevent sogginess.
- The reserved oil can be strained and reused for future frying to reduce waste.
- If malt vinegar is unavailable, substitute with white vinegar for a less robust but similar tang.
- Adjust sugar quantity based on sweetness preference to balance the sourness of the vinegar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Sweet and Sour Prawns, King Prawns Recipe, Stir Fry, Crispy Prawns, Asian Seafood Dish
