Wok-Fired Sticky Sweet & Sour King Prawns with Pineapple
Dim Sim LimWok-Fired Sticky Sweet & Sour King Prawns with Pineapple
Ingredients
For the King Prawns
- 1 1/2 pounds king prawns, peeled, deveined, tails on
- 1/4 cup cornstarch
- 1 egg white
- 1/2 teaspoon white pepper
- 3 cups vegetable oil, for frying, plus 2 tablespoons for stir-frying
For the Sweet & Sour Sauce
- 1/2 cup Heinz ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon light soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Sriracha or chili garlic sauce, or more, to taste
- 1/2 teaspoon chicken powder
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Aromatics & Vegetables
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 cup red bell pepper, diced into 1-inch pieces
- 1/2 cup green bell pepper, diced into 1-inch pieces
- 1/2 cup yellow onion, diced into 1-inch pieces
- 1 cup Dole canned pineapple chunks, drained, juice reserved for another use
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 tablespoon crispy chili oil, for drizzling, as needed
Instructions
- 1
First, let's get those king prawns ready for their crispy transformation! In a medium bowl, combine the peeled and deveined king prawns with the egg white and white pepper. Mix well until each prawn is coated. Now, add the cornstarch and toss vigorously until every prawn is evenly coated. Set aside. This is the secret to that glorious crunch!
⏱️ 5 min
- 2
Next, let's build that legendary sweet and sour sauce! In a separate bowl, whisk together the Heinz ketchup, rice vinegar, granulated sugar, honey, light soy sauce, fresh lemon juice, Sriracha (or chili garlic sauce for that extra kick!), and chicken powder. In a small separate bowl, whisk the cornstarch and water together to create a slurry. Set both aside. This is where the magic happens, people!
⏱️ 3 min
- 3
Time to fire up the wok! Heat 3 cups of vegetable oil in your wok over high heat until it reaches 350-375°F (175-190°C). You want it smoking, baby! Carefully add the coated prawns in batches, making sure not to overcrowd the wok. Fry for 2-3 minutes per batch, or until golden brown and crispy. Use your metal spider to remove the prawns and drain them on a wire rack set over paper towels. Reserve 2 tablespoons of the frying oil in the wok, discard the rest. This is how we get that Bangali fish all fire!
⏱️ 7 min•🌡️ 360
- 4
With the 2 tablespoons of reserved oil still in the wok over high heat, add the minced ginger and garlic. Stir-fry for about 15-20 seconds until fragrant. Don't let it burn, we're building flavor here!
⏱️ 1 min
- 5
Now, toss in the diced red bell pepper, green bell pepper, and yellow onion. Stir-fry for 2-3 minutes, until the vegetables are slightly tender-crisp. We want that vibrant color and satisfying bite!
⏱️ 3 min
- 6
Pour in your prepared sweet and sour sauce mixture. Bring it to a simmer, then give your cornstarch slurry a quick re-whisk and pour it into the simmering sauce, stirring constantly. Watch it thicken right before your eyes! Boom, that's the sticky goodness we're after!
⏱️ 2 min
- 7
Add the drained Dole pineapple chunks to the sauce, stirring to combine. Finally, return those gloriously crispy king prawns to the wok and toss everything together until every single prawn is coated in that luscious, sticky sweet and sour sauce. This is it, the moment of truth!
⏱️ 2 min
- 8
Serve immediately over fluffy white rice. Garnish generously with sliced green onions, a sprinkle of toasted sesame seeds, and a dramatic drizzle of crispy chili oil for that extra pop of flavor and visual appeal. Now we serve! 10 out of 10, baby!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Sticky Sweet & Sour King Prawns with Pineapple
For the King Prawns
- 1 1/2 pounds king prawns, peeled, deveined, tails on
- 1/4 cup cornstarch
- 1 egg white
- 1/2 teaspoon white pepper
- 3 cups vegetable oil, for frying, plus 2 tablespoons for stir-frying
For the Sweet & Sour Sauce
- 1/2 cup Heinz ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon light soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Sriracha or chili garlic sauce, or more, to taste
- 1/2 teaspoon chicken powder
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Aromatics & Vegetables
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 cup red bell pepper, diced into 1-inch pieces
- 1/2 cup green bell pepper, diced into 1-inch pieces
- 1/2 cup yellow onion, diced into 1-inch pieces
- 1 cup Dole canned pineapple chunks, drained, juice reserved for another use
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 tablespoon crispy chili oil, for drizzling, as needed
Instructions
- 1
First, let's get those king prawns ready for their crispy transformation! In a medium bowl, combine the peeled and deveined king prawns with the egg white and white pepper. Mix well until each prawn is coated. Now, add the cornstarch and toss vigorously until every prawn is evenly coated. Set aside. This is the secret to that glorious crunch!
⏱️ 5 min - 2
Next, let's build that legendary sweet and sour sauce! In a separate bowl, whisk together the Heinz ketchup, rice vinegar, granulated sugar, honey, light soy sauce, fresh lemon juice, Sriracha (or chili garlic sauce for that extra kick!), and chicken powder. In a small separate bowl, whisk the cornstarch and water together to create a slurry. Set both aside. This is where the magic happens, people!
⏱️ 3 min - 3
Time to fire up the wok! Heat 3 cups of vegetable oil in your wok over high heat until it reaches 350-375°F (175-190°C). You want it smoking, baby! Carefully add the coated prawns in batches, making sure not to overcrowd the wok. Fry for 2-3 minutes per batch, or until golden brown and crispy. Use your metal spider to remove the prawns and drain them on a wire rack set over paper towels. Reserve 2 tablespoons of the frying oil in the wok, discard the rest. This is how we get that Bangali fish all fire!
⏱️ 7 min•🌡️ 360 - 4
With the 2 tablespoons of reserved oil still in the wok over high heat, add the minced ginger and garlic. Stir-fry for about 15-20 seconds until fragrant. Don't let it burn, we're building flavor here!
⏱️ 1 min - 5
Now, toss in the diced red bell pepper, green bell pepper, and yellow onion. Stir-fry for 2-3 minutes, until the vegetables are slightly tender-crisp. We want that vibrant color and satisfying bite!
⏱️ 3 min - 6
Pour in your prepared sweet and sour sauce mixture. Bring it to a simmer, then give your cornstarch slurry a quick re-whisk and pour it into the simmering sauce, stirring constantly. Watch it thicken right before your eyes! Boom, that's the sticky goodness we're after!
⏱️ 2 min - 7
Add the drained Dole pineapple chunks to the sauce, stirring to combine. Finally, return those gloriously crispy king prawns to the wok and toss everything together until every single prawn is coated in that luscious, sticky sweet and sour sauce. This is it, the moment of truth!
⏱️ 2 min - 8
Serve immediately over fluffy white rice. Garnish generously with sliced green onions, a sprinkle of toasted sesame seeds, and a dramatic drizzle of crispy chili oil for that extra pop of flavor and visual appeal. Now we serve! 10 out of 10, baby!
⏱️ 1 min