Dinner

Sweet & Sour Prawns Recipe

ByHailey Reed January 18, 2026January 18, 2026

Introduction

Sweet & sour prawns are a deliciously tangy and crispy dish perfect for a quick weeknight dinner. The combination of golden fried prawns coated in a vibrant sauce makes every bite irresistible. Serve it with steamed rice for a satisfying meal.

A black bowl filled with a mix of cooked shrimp coated in a shiny reddish-orange sauce, mixed with chopped red and green bell peppers and red onion pieces; the dish is topped with fresh green cilantro leaves. A silver spoon rests inside the bowl, partially covered by the food. The bowl is placed on a round red textured mat, all set against a white marbled surface. To the side, there is a small bowl with more 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 a depth of 3-4 cm. When the oil shimmers or reaches about 170°C, carefully fry the prawns in batches for 2 minutes, turning halfway through, until crisp and golden. Use a slotted spoon to transfer them to a plate. Turn off the heat and let the oil cool slightly.
Step 3: Pour off all but 1 tablespoon of oil from the wok. Return the wok to high heat. When the oil shimmers, add the red onion and red peppers. Stir-fry for 1 minute.
Step 4: Add the grated garlic and ginger to the wok and cook for 30 seconds. Sprinkle over the caster sugar and pour in the malt vinegar. Increase the heat and boil for 2 minutes.
Step 5: Stir in 2 tablespoons of soy sauce and the tomato ketchup to create a thick, glossy sauce. Return the prawns to the wok and toss to coat them in the sauce.
Step 6: Scatter chopped coriander over the top and serve immediately with cooked rice.

Tips & Variations

For extra crunch, double coat the prawns in cornflour before frying.
Swap malt vinegar for rice vinegar for a milder tang.
Add chopped pineapple for a fruity twist in the sauce.
If you prefer less heat, remove the seeds from the peppers or use sweet bell peppers.

Storage

Store leftover sweet & sour prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to keep the prawns crispy. Avoid microwaving to prevent sogginess.