SWEET AND SOUR PRAWNS

Pineapple or other fruits are sometimes added for extra sweetness. There are various ways sweet and sour prawns can be prepared, showcasing diverse flavors and ingredients that cater to different taste preferences and culinary creativity. The typical Chinese sweet and sour prawns is always the preferred recipe for our family.

Recipe Notes:

• You could substitute multicolour mini capsicum with any colour of capsicum that you preferred.

• It is highly recommended to use tomato paste in the recipe as it has a strong and rich tomato flavor over the tomato ketchup.

• You could substitute black sweet rice vinegar with sweet rice vinegar if you preferred

INGREDIENTS FOR SWEET AND SOUR PRAWNS

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(Serves 4-6 peoples)

✅️ 12 Large Prawn (±665 g)

✅️ 1 bulb shallot (±15 g)

✅️ 2 pips Garlic (±10 g)

✅️ ±15 g Ginger

✅️ 1 bulb Brown Onion (±100 g)

✅️ Mini Capsicum Multicolour (±100 g)

✅️ 1 whole Egg (±67 g)

✅️ 2 tbsp Custard Powder

✅️ 120 g Tapioca Flour

✅️ 1 tsp Ground White Pepper

✅️ 3 tbsp Cooking Oil

✅️ ¼ tsp Salt

INGREDIENTS FOR SWEET AND SOUR SAUCE

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✅️ 3 tbsp Tomato Paste

✅️ 1 tbsp Black Sweet Rice Vinegar

✅️ 1 tbsp Light Soya Sauce

✅️ 1 tbsp Cooking Wine

✅️ 2 tbsp Sugar

✅️ 2 tsp Sesame Oil

✅️ 150 ml Plain Water

METHOD OF PREPARATION:

1. Prepare the sauce by combining tomato paste, black sweet rice vinegar, light soy sauce, cooking wine, sugar and water in a cup. Mix well and set aside.

2. Dice the mini capsicum and brown onions, then keep them aside separately in bowls until needed. 

3. Prepare the prawns as follows:

- Cut off the sharp front portion of the prawn's head, just above its eyes.

- Remove the prawn's legs, just below its head.

- Peel and discard the prawn's shell leaving its head and tail intact.

- Make a deep cut along the back of the prawn without cutting all the way through and remove the digestive tract of the prawn as it sometimes has a gritty texture.

- Discard the yellow and brown stuff inside its head.

- Each prawn to have a quick rinse under a running tap to remove all the impurities. Thoroughly drain any excess water after rinsing but do not wipe the prawns.

4. Whisk the egg and salt in a bowl until thoroughly combined, then generously coat the prawns by tossing them in the mixture. Combine the tapioca flour, custard powder, and ground white pepper in a container. Transfer the prawns into the container in small batches and ensure each prawn is evenly coated by tossing and rolling them in the flour mixture. Remove any excess flour before carefully placing them in hot oil for deep frying. Deep-fry the prawns in small batches over high heat until they turn golden brown, being careful not to overcook them.

5. Heat a pan over high heat until it becomes hot. Add 1 tablespoon of cooking oil to the pan and reserve the remaining 2 tablespoons of cooking oil for later use. Stir briefly after adding the diced capsicum to the pan, then spread them evenly in the pan. Allow the capsicum to char undisturbed for about 1 minute to develop a smoky flavor. Quickly stir the capsicum and add the diced brown onion to the pan. Stir-fry the mixture over high heat until the onions begin to brown lightly, then reduce the heat to low. Transfer the onion and capsicum mixture to a bowl and set it aside for now.

6. In the same pan, add the reserved cooking oil. Add the prepared mixture of chopped garlic, shallot, and ginger, stirring over medium heat until they become golden brown. Pour in the tomato paste mixture and continue to stir over medium heat until the sauce thickens to a pourable consistency. Reduce the heat slightly above low. Combine sesame oil into the mixture, blending well to meld the flavors. Reintroduce the fried onion and capsicum mixture to the pan, briefly stirring to ensure even distribution, then turn off the heat.

7. Generously drizzle the delightful sweet and sour sauce over the crispy fried prawns to coat them. Sprinkle chopped spring onions on top of the Sweet and Sour Prawns for a garnish. Enjoy the Sweet and Sour Prawns with rice or noodles in the comfort of your home.

RECIPE PHOTO GALLERY