Hong Kong-style sweet and sour prawns

Serves: 4

Edit

Update

Cancel

Total Time: 30

Prep Time: 15

Cook Time: 15

• 2 teaspoon(s) cornflour
• 2  egg whites
• 1 pinch(es) hot paprika (optional)
• 3-4tbsp vegetable oil
• about 20 uncooked tiger prawns with tail intact
• 2  green peppers, halved, deseeded and roughly chopped
• 4  spring onions, chopped
• 1  x 220g can bamboo shoots, drained
• For the sauce
• 125 ml (4fl oz) rice wine vinegar
• 1 tablespoon(s) tomato purée
• 2 teaspoon(s) dark soy sauce
• 4 tablespoon(s) soft brown sugar
• 2 teaspoon(s) cornflour

Method

1. In a bowl, whisk together cornflour, egg white and paprika, if using. Now add oil to wok and allow it to get hot. Dip prawns in egg mixture and add to hot oil. Do a few of these at a time. Cook till prawns have turned pink and batter is golden. Put these to one side on a plate lined with kitchen paper
2. .
3. Wipe out the wok with kitchen paper and add more oil. When hot, add peppers, spring onions and bamboo shoots, and stir-fry for a couple of minutes, moving continually.
4. In a jug or bowl, mix together all sauce ingredients, then pour it into wok and cook till it thickens, stirring. Season with a little sea salt if it needs it, then tip in prawns and stir to coat. Serve immediately with plain boiled rice or egg fried rice.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!