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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
