Crispy Sweet & Sour Prawns

Step 1: Marinate the Prawns

1. Mix Prawns and Soy Sauce

   • In a bowl, combine 300g raw king prawns with 2 tbsp soy sauce.
   • Let it sit for a few minutes.

2. Coat with Cornflour

   • Add 40g cornflour to the prawns and stir until well coated.

Step 2: Fry the Prawns

3. Heat Oil

   • In a wok, pour enough sunflower oil to reach 3-4cm deep.
   • Heat on high until it’s shimmering or reaches 170°C.

4. Fry Prawns

   • Carefully add the prawns in batches.
   • Fry for about 2 minutes until crispy and golden, turning halfway.
   • Use a slotted spoon to transfer the prawns to a plate.

5. Cool Down

   • Turn off the heat and let the pan cool for a few minutes.

Step 3: Make the Sauce

6. Remove Extra Oil

   • Carefully pour out all but 1 tbsp of oil from the wok.

7. Stir-Fry Veggies

   • Return the wok to high heat.
   • Add 1 chopped red onion and 2 chopped red peppers.
   • Stir-fry for 1 minute.

8. Add Garlic and Ginger

   • Add 2 grated garlic cloves and thumb-sized piece of grated ginger.
   • Cook for 30 seconds.

9. Add Sugar and Vinegar

   • Sprinkle in 1 tbsp golden caster sugar and pour in 100ml malt vinegar.
   • Boil for 2 minutes.

10. Finish the Sauce

    • Stir in 2 tbsp soy sauce and 2 tbsp tomato ketchup until the sauce is thick and shiny.

Step 4: Combine and Serve

11. Mix in Prawns

    • Add the fried prawns back into the pan and stir to coat in the sauce.

12. Garnish and Serve

    • Top with chopped coriander.
    • Serve with cooked rice on the side. Enjoy your meal!