Sweet and sour fried prawns

Sweet and sour fried prawns

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Soaking the prawns in cold salted water is a Chinese technique that gives the prawns a wonderfully springy texture.

Ingredients

Quantity Ingredient
500g raw prawns, peeled and deveined, tails left intact
1 teaspoon salt
1/2 teaspoon fresh ginger, finely grated
2 egg whites
2 1/2 tablespoons cornflour
peanut oil, for deep-frying
1 lebanese cucumber, thinly sliced

Sauce

Quantity Ingredient
60ml white vinegar
185ml pineapple or orange juice
1 tablespoon sugar
1/2 teaspoon salt
pinch red colouring powder, (optional)
1 tablespoon arrowroot

Method

  1. Wash the prawns, then soak them in a bowl with 750 ml cold water and ½ teaspoon of the salt for 30 minutes. Drain well in a colander and then pat dry with paper towel. Put the prawns into a dry bowl and sprinkle with the remaining salt. Add the ginger and toss to coat. Add the egg whites and cornflour and mix again until the prawns are well coated. Cover and refrigerate for at least 4 hours or overnight.
  2. To make the sauce, combine the vinegar, pineapple juice, sugar and salt in a bowl and add just enough colouring to give a bright pink colour, if desired. Bring to the boil, then remove from the heat. In a small bowl, combine the arrowroot with 1 tablespoon cold water and stir to make a smooth paste. Add to the pan, return to the heat and stir until the sauce boils and thickens.
  3. Heat the peanut oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the prawns, in batches, for 1 minute or until they turn pink. Do not overcook or they will become tough. Lift out with a slotted spoon and drain on paper towel.
  4. To serve, put the prawns on a serving plate and pour over the hot sauce. Garnish with the cucumber.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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