Crispy Sweet and Sour Prawns, Better Than Sweet and Sour Pork
Crispy Sweet and Sour Prawns, Better Than Sweet and Sour Pork
Ingredients
- 1 pound prawns, peeled, deveined, and tails on
For the Marinade
- 1 clove garlic, grated
- 1/2 teaspoon salt
- 1 teaspoon chicken powder
- 1/2 tablespoon cornstarch
- 1/2 tablespoon mirin or cooking sake
For the Batter
- 100 grams plain flour
- 100 grams potato starch
- 50 grams cooking oil
- 200 mL water, about
- 1/2 teaspoon baking powder
For the Sweet and Sour Sauce
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 tablespoons tomato sauce
- 2 tablespoons water
- 1 tablespoon soy sauce
Other
- 1 green capsicum or green bell pepper, cut into 1-inch pieces
- 4 cups cooking oil, for deep frying, or as needed
Instructions
- 1
Pat the prawns dry thoroughly with paper towels.
⏱️ 2 min
- 2
Using a small sharp knife, make a shallow cut along the back of each prawn, from head to tail, but do not cut all the way through. This butterfly cut will help the prawns look bigger and absorb more flavor.
⏱️ 3 min
- 3
In a medium bowl, combine the prepared prawns with grated garlic, salt, chicken powder, cornstarch, and mirin or cooking sake. Mix well to ensure all prawns are evenly coated. Marinate for 15 minutes.
⏱️ 5 min
- 4
While the prawns are marinating, prepare the batter. In a separate bowl, combine plain flour, potato starch, and 50 grams of cooking oil. Rub the oil into the flour mixture with your fingertips until there is no dry powder left and the mixture resembles coarse crumbs.
⏱️ 5 min
- 5
Gradually add about 200 mL of water and baking powder to the flour mixture. Whisk until the batter is smooth and has a nice flowing consistency, similar to pancake batter.
⏱️ 3 min
- 6
Add the marinated prawns to the prepared batter and toss gently until each prawn is evenly coated.
⏱️ 2 min
- 7
In a small bowl, whisk together sugar, rice vinegar, tomato sauce, 2 tablespoons of water, and soy sauce to create the sweet and sour sauce. Set aside.
⏱️ 2 min
- 8
Heat approximately 4 cups of cooking oil in a deep pot or wok over medium-high heat until it reaches 170°C (340°F). Carefully add the battered prawns one by one, ensuring not to overcrowd the pot. Do not move them immediately to prevent the batter from falling off.
⏱️ 2 min•🌡️ 170
- 9
Fry the prawns for about 2 minutes until lightly golden and cooked through. Remove the prawns from the oil with a slotted spoon and place them on a wire rack set over paper towels to drain.
⏱️ 2 min
- 10
Increase the oil temperature to 190°C (375°F). Return the fried prawns to the hot oil and fry again for a quick 15 seconds to achieve extra crispiness. Remove immediately and drain again.
⏱️ 1 min•🌡️ 190
- 11
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the prepared sweet and sour sauce to the wok and cook over high heat, stirring constantly, until it starts bubbling and slightly thickening.
⏱️ 2 min
- 12
Add the double-fried prawns and the green capsicum pieces to the wok. Toss everything quickly to coat the prawns and capsicum evenly with the glossy sweet and sour sauce.
⏱️ 1 min
- 13
Serve immediately while the prawns are still hot and crispy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet and Sour Prawns, Better Than Sweet and Sour Pork
- 1 pound prawns, peeled, deveined, and tails on
For the Marinade
- 1 clove garlic, grated
- 1/2 teaspoon salt
- 1 teaspoon chicken powder
- 1/2 tablespoon cornstarch
- 1/2 tablespoon mirin or cooking sake
For the Batter
- 100 grams plain flour
- 100 grams potato starch
- 50 grams cooking oil
- 200 mL water, about
- 1/2 teaspoon baking powder
For the Sweet and Sour Sauce
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 tablespoons tomato sauce
- 2 tablespoons water
- 1 tablespoon soy sauce
Other
- 1 green capsicum or green bell pepper, cut into 1-inch pieces
- 4 cups cooking oil, for deep frying, or as needed
Instructions
- 1
Pat the prawns dry thoroughly with paper towels.
⏱️ 2 min - 2
Using a small sharp knife, make a shallow cut along the back of each prawn, from head to tail, but do not cut all the way through. This butterfly cut will help the prawns look bigger and absorb more flavor.
⏱️ 3 min - 3
In a medium bowl, combine the prepared prawns with grated garlic, salt, chicken powder, cornstarch, and mirin or cooking sake. Mix well to ensure all prawns are evenly coated. Marinate for 15 minutes.
⏱️ 5 min - 4
While the prawns are marinating, prepare the batter. In a separate bowl, combine plain flour, potato starch, and 50 grams of cooking oil. Rub the oil into the flour mixture with your fingertips until there is no dry powder left and the mixture resembles coarse crumbs.
⏱️ 5 min - 5
Gradually add about 200 mL of water and baking powder to the flour mixture. Whisk until the batter is smooth and has a nice flowing consistency, similar to pancake batter.
⏱️ 3 min - 6
Add the marinated prawns to the prepared batter and toss gently until each prawn is evenly coated.
⏱️ 2 min - 7
In a small bowl, whisk together sugar, rice vinegar, tomato sauce, 2 tablespoons of water, and soy sauce to create the sweet and sour sauce. Set aside.
⏱️ 2 min - 8
Heat approximately 4 cups of cooking oil in a deep pot or wok over medium-high heat until it reaches 170°C (340°F). Carefully add the battered prawns one by one, ensuring not to overcrowd the pot. Do not move them immediately to prevent the batter from falling off.
⏱️ 2 min•🌡️ 170 - 9
Fry the prawns for about 2 minutes until lightly golden and cooked through. Remove the prawns from the oil with a slotted spoon and place them on a wire rack set over paper towels to drain.
⏱️ 2 min - 10
Increase the oil temperature to 190°C (375°F). Return the fried prawns to the hot oil and fry again for a quick 15 seconds to achieve extra crispiness. Remove immediately and drain again.
⏱️ 1 min•🌡️ 190 - 11
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the prepared sweet and sour sauce to the wok and cook over high heat, stirring constantly, until it starts bubbling and slightly thickening.
⏱️ 2 min - 12
Add the double-fried prawns and the green capsicum pieces to the wok. Toss everything quickly to coat the prawns and capsicum evenly with the glossy sweet and sour sauce.
⏱️ 1 min - 13
Serve immediately while the prawns are still hot and crispy.
⏱️ 1 min