Time: 20 minutes.
First and foremost, we would like to take this opportunity to thank everyone for the constant support to this blog. The blog had gained more than 2000 views in less than a month! We promise to strive harder to provide you with more delicious recipes!
I had received emails from several cooking enthusiasts requesting for this dish. Feel free to comment below if you have any recipes you would like me to try it out in the future.
Prawns carry a significant meaning in Chinese culture, especially when it comes to Chinese New Year. In most Chinese dishes, prawns are almost exclusively served as a whole to symbolize the completeness of life. This rule tightens even more, where the head and tail are also preserved in Chinese New Year dishes.
The sweet and sour fried prawn is a quick and straightforward dish; fried the prawns and coat them with a sweet and sour sauce. In this dish, 3 golden rules have to be achieved: 1, the prawns must be succulent; 2, they should be crispy; 3, they should not contain any foul-smell.
- 20 FRESH medium prawns, shells removed
- [Optional] Pineapples, cucumbers, tomatoes
- 4 cups of corn starch
- 3 tbs of flour
- [Optional] 1/8 tsp baking powder
- Some salt
- Some white pepper
- 2 tbs Thai chilli sauce
- 1 tbs ketchup
- 1/2 – 1 tbs oyster sauce
- 2 tbs water
- First, wash the prawns and slice it open as shown in the picture below. Remove the veins carefully. Marinate the prawns with some salt and 1 tbs of corn flour for around 5-10 minutes. Wash the prawns after that and season them with some salt and pepper.
2. Mix 3 tbs of flour, sprinkles of salt and 4 tbs of water. You may add in 1/8 tsp of baking powder for more crispy edges. The end product would be a viscous flour mixture.
3. Coat the prawns with a generous amount of flour mixture. Next, coat the prawns with a second layer of corn starch. A thicker coating would give more crisp to the prawns.
Note: Roling the prawns into ball shapes (below) would be give you the “restaurant” look.
4. Heat the pan with enough oil (180 °C) for deep-frying. Ideally, the prawns should be fully submerged in the pan. Slowly put in the prawns one by one. This is to prevent the prawns from sticking to each other.
5. Fried the prawns for around 3 minutes until it turns golden brown and filter excess oil. Let it rest. You may fry the prawn again if you want the crispiness to last longer.
6. The step for making the sauce is quick and simple. Mix the Thai chilli sauce, ketchup, oyster sauce and salt with some water and pour them into a heated pan. Bring it to a boil and add in your prawns. Coat your prawns with the sauce and serve them on a plate with steamed white rice!
This dish is pretty straightforward and is heavily dependent on the freshness of the prawn itself. No man would ever deny the taste of this light, hearty Chinese dish. If you have kids, this is definitely a fool-proof dish to go for.
What do you think about this recipe? Comment below and share your opinion with us!