Description
This Sweet & Sour Prawns recipe features crispy deep-fried king prawns coated in a vibrant, tangy sauce made with red peppers, red onion, garlic, ginger, and a luscious blend of soy sauce, malt vinegar, and ketchup. Served with fragrant cooked rice and garnished with fresh coriander, this dish is a delightful balance of flavors and textures, perfect for a satisfying weeknight meal or special occasion.
Ingredients
Scale
Prawns Marinade & Coating
- 300g raw king prawns
- 2 tbsp soy sauce
- 40g cornflour
- Sunflower oil, for deep-frying
Sauce and 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: In a bowl, combine the raw king prawns with 2 tablespoons of soy sauce and mix well. Let them marinate for a few minutes to absorb the flavors. Then stir in 40g of cornflour until the prawns are evenly coated.
- Heat the oil: Pour sunflower oil into a wok to a depth of 3-4cm and heat over high heat until shimmering or reaching 170°C (using a cooking thermometer).
- Deep-fry the prawns: Fry the prawns in batches for about 2 minutes until they are crisp and golden, turning halfway through with a slotted spoon. Carefully remove them onto a plate and turn off the heat. Let the oil cool for a few minutes.
- Prepare for stir-frying: Carefully pour off all but 1 tablespoon of the oil from the wok, reserving it for another use or discarding.
- Stir-fry vegetables: Return the wok to high heat. When the remaining oil is hot and shimmering, add the chopped red onion and red peppers and stir-fry for 1 minute. Add the finely grated garlic and ginger, cooking for another 30 seconds.
- Create the sauce: Sprinkle in 1 tablespoon of golden caster sugar and pour in 100ml malt vinegar. Increase the heat and boil for 2 minutes to reduce slightly. Stir in 2 tablespoons of soy sauce and 2 tablespoons of tomato ketchup, mixing until the sauce is thick and glossy.
- Combine prawns and sauce: Return the fried prawns to the pan with the sauce and toss gently to coat them fully in the sweet and sour sauce.
- Serve: Scatter the roughly chopped coriander leaves over the prawns and serve immediately alongside cooked rice.
Notes
- Ensure the oil temperature is about 170°C before frying the prawns to achieve a crispy texture.
- Do not overcrowd the wok when frying the prawns to prevent lowering the oil temperature.
- The leftover oil after frying can be saved for reuse or discarded safely once cooled.
- This dish is best served immediately to keep the prawns crispy and the sauce vibrant.
- You can adjust the sugar and vinegar quantities to suit your taste preference for sweetness and sourness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: sweet and sour prawns, crispy prawns, deep-fried prawns, Chinese seafood recipe, stir-fry sauce, easy prawn recipe, king prawns
