Sweet & Sour Prawns Recipe

Introduction

Sweet & sour prawns offer a perfect balance of tangy and savory flavors with a satisfying crispy texture. This vibrant dish combines fresh prawns with colorful vegetables and a glossy homemade sauce, making it an easy yet impressive meal for any occasion.

Ingredients

• 300g raw king prawns
• 2 tbsp soy sauce (for marinating prawns)
• 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

1. 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.
2. Step 2: Heat sunflower oil in a wok over high heat to a depth of 3–4 cm. When shimmering or at 170°C (340°F), fry the prawns in batches for about 2 minutes until crisp and golden, turning halfway with a slotted spoon. Remove and drain on a plate.
3. Step 3: Turn off the heat and carefully pour off all but 1 tablespoon of oil from the wok. Return the wok to high heat and add the onion and red peppers. Stir-fry for 1 minute.
4. Step 4: Add the grated garlic and ginger, cooking for 30 seconds until fragrant. Sprinkle over the caster sugar and pour in the malt vinegar. Boil for 2 minutes to reduce and thicken the sauce slightly.
5. Step 5: Stir in 2 tablespoons of soy sauce and the tomato ketchup to create a glossy sauce. Add the fried prawns back to the wok and toss gently to coat them evenly.
6. Step 6: Scatter chopped coriander over the prawns and serve immediately with cooked rice on the side.

Tips & Variations

• For extra crunch, toss the cornflour-coated prawns in some rice flour before frying.
• Swap malt vinegar for rice vinegar for a milder, sweeter acidity.
• Add chopped pineapple or a splash of orange juice to the sauce for a fruity twist.
• Use other vegetables like spring onions or snap peas for added color and texture.

Storage

Store any leftover prawns and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to avoid overcooking the prawns, which can become rubbery. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns can be used. Thaw them completely and drain any excess water before marinating and coating with cornflour to ensure they crisp up nicely.

Is it possible to bake the prawns instead of frying?

While deep-frying gives the best crispiness, you can bake the cornflour-coated prawns in a preheated oven at 200°C (400°F) for 10-12 minutes, turning halfway. They won’t be quite as crispy but still delicious.

Sweet & Sour Prawns Recipe

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★★★★★

4.7 from 108 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

This Sweet & Sour Prawns recipe features crispy fried king prawns tossed in a vibrant, tangy sauce made with malt vinegar, soy sauce, and tomato ketchup. The dish is enhanced with fresh ginger, garlic, and crunchy red peppers, served alongside fluffy cooked rice and garnished with aromatic coriander leaves. Perfectly balancing sweet, sour, and savory flavors, this is an easy, quick, and flavorful stir-fry that brightens up any meal.

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Ingredients

Scale 1x2x3x

For the Prawns

• 300g raw king prawns
• 2 tbsp soy sauce
• 40g cornflour
• Sunflower oil, for deep-frying

For the Sauce and Vegetables

• 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, to serve

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Instructions

1. Marinate the Prawns: Tip the raw king prawns into a bowl and mix well with 2 tablespoons of soy sauce. Set aside for a few minutes to allow the prawns to absorb the flavor. Then, stir in 40g of cornflour to coat the prawns evenly, which will help create a crispy coating when fried.
2. Deep-Fry the Prawns: Heat sunflower oil in a wok over high heat to a depth of 3-4cm. When the oil starts shimmering or reaches 170°C, carefully fry the prawns in batches for about 2 minutes each until they turn crisp and golden brown. Turn them halfway using a slotted spoon for even cooking. Once done, lift them onto a plate lined with paper towels, turn off the heat, and let the pan cool down for a few minutes.
3. Prepare the Sauce Base: Pour off all but 1 tablespoon of the oil from the wok; discard or save the remainder as preferred. Return the wok to high heat, and once the reserved oil shimmers, add the roughly chopped red onion and red peppers. Stir-fry for 1 minute until slightly softened.
4. Add Aromatics and Flavorings: Add the finely grated garlic and ginger to the wok and stir-fry for an additional 30 seconds, releasing their fragrant aromas. Scatter over 1 tablespoon of golden caster sugar and pour in 100ml malt vinegar. Increase the heat and bring the mixture to a rolling boil for 2 minutes, allowing the sauce to reduce and thicken slightly.
5. Finish the Sauce: Stir in 2 tablespoons each of soy sauce and tomato ketchup until a thick, glossy sauce forms. This mixture provides the classic sweet and sour flavor that coats the prawns beautifully.
6. Toss Prawns in Sauce and Serve: When you are ready to serve, return the crispy prawns to the wok and toss them gently to coat in the sweet and sour sauce. Scatter over the roughly chopped coriander leaves for freshness. Serve immediately with cooked rice on the side for a complete, satisfying meal.

Notes

• You can substitute sunflower oil with vegetable oil or peanut oil for frying.
• Adjust the sugar and vinegar quantities to your taste for a more or less sweet or sour sauce.
• Ensure the oil is hot enough before frying to achieve a crispy texture and prevent sogginess.
• Do not overcrowd the wok when frying prawns; this helps maintain oil temperature and crispiness.
• Fresh coriander adds a bright finish, but you can replace it with chopped spring onions if preferred.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Asian

Keywords: sweet and sour prawns, king prawns recipe, Chinese style prawn stir-fry, crispy fried prawns, easy seafood recipe