Crispy Sweet and Sour Prawns
Victor Wokmanyama cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by SaroBabe on SeeMeCook
A homemade version of the classic Chinese takeaway dish that is crispier and more flavorful than traditional sweet and sour pork. The prawns are double-fried for maximum crunch and tossed in a glossy, balanced sauce.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Ingredients
Marinade
- 6 g
- 3 g
- 4 g
- 4 g
- 8 g
Batter
- 200 g
- 2 g
Sweet and sour sauce
- 40 g
- 30 g
- 35 g
- 30 g
- 16 g
Other
- 120 g
Weights are estimates. Together, the ingredients weigh about 1.2 kg before cooking, which is about 300 g per serving.
Steps
Pat the prawns dry with paper towel.
Cut along the back of each prawn, but don’t cut all the way through. This makes the prawns look bigger and fuller, and also helps them absorb more flavour.
Season the prawns with grated garlic, salt, chicken powder, cornstarch, and mirin or cooking sake. Mix well and marinate for 15 minutes.
To make the batter, mix plain flour, potato starch, and cooking oil first. Rub the oil into the flour until there is no dry powder left.
Add about 200 mL water and baking powder. Mix until the batter is smooth and has a nice flowing consistency.
Add the marinated prawns into the batter and coat them evenly.
Mix sugar, rice vinegar, tomato sauce, water, and soy sauce to make the sweet and sour sauce.
Heat oil to 170°C (350 °F). Add the prawns one by one. Don’t move them straight away, otherwise the batter may fall off.
Fry for about 2 minutes, then remove the prawns from the oil.
Increase the oil temperature to 190°C (375 °F). Fry the prawns again for 15 seconds, then remove.
Pour out the oil from the wok. Add the sauce and cook over high heat until it starts bubbling and thickening.
Add the fried prawns and green capsicum. Toss everything quickly until the prawns are coated in the glossy sweet and sour sauce.
Serve immediately while the prawns are still crispy.
Notes
The double-fry method (first at 170°C, then at 190°C) is essential for achieving the signature crispy texture. Patting the prawns dry before marinating ensures the batter sticks properly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 466
- Protein
- 26 g
- Carbs
- 57 g
- Fat
- 15 g
- Fiber
- 1 g
Where the calories come from
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