A classic Chinese take-out that is simple, easy and can be made at home. There are two processes involved; velveting and preparation of the sauce. Velveting is a Chinese technique of marinating seafood, chicken or meat with a cornstarch marinade and egg before deep frying in oil or poaching in water. This technique gives a velvet coating to the food thus preventing it from drying out, keeping it moist and tender.
The sauce is sweet and tangy with tender-crisp colourful vegetables. The fried prawns are tossed in the sauce at the end along with small pieces of pineapple. Served as a side dish with either fried rice or noodles. An amazing, delicious and mouthwatering dish. There will be no leftovers and your family will definitely be craving for more.
Instead of prawns, you can use any firm white fish, chicken, pork or beef.
The sauce is sweet and tangy with tender-crisp colourful vegetables. The fried prawns are tossed in the sauce at the end along with small pieces of pineapple. Served as a side dish with either fried rice or noodles. An amazing, delicious and mouthwatering dish. There will be no leftovers and your family will definitely be craving for more.
Instead of prawns, you can use any firm white fish, chicken, pork or beef.
Sweet & Sour Prawns
Ingredients:
400 gms prawns
1/4 teaspoon pepper powder
2 tablespoons white flour
1 egg
1/4 teaspoon baking soda
oil for deep frying
salt
Method:
Clean, shell and devein prawns. Pat dry and season with salt and pepper.
Cook the head and shells with 2 1/2 cups water. Strain and reserve 2 cups stock for the sauce.
Heat oil for deep frying.
Mix in the white flour, egg and baking soda with the prawns.
Deep fry each prawn in hot oil on medium heat till crisp light brown in colour. Drain on paper towel and keep aside.
Sauce
Ingredients:
1 large onion (finely chopped)
4 large cloves of garlic (finely minced)
2 long green chillies (finely chopped)
2 carrots (sliced diagonally)
1 red or green bell pepper or capsicum (cut into big pieces)
1 tablespoon soy sauce
1/2 cup tomato ketchup
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon corn flour
2 cups reserved stock
2 pineapple slices (cut into small pieces)
2 spring onions (chopped, for garnish)
2 tablespoons oil
Method:
Heat oil in a pan and saute onion, garlic and green chillies. When onion is translucent, add carrots and red or green bell pepper. Add soy sauce, tomato ketchup, rice vinegar and sugar. Cover and cook on a low flame till vegetables are tender-crisp.
Mix corn flour with reserved stock, add to the pan and stir. Mixture will thicken. Taste and test if sweet and sour according to your taste. Adjust seasoning if desired. Do not add salt as soy sauce and ketchup have enough of it. Add fried prawns and small pieces of two pineapple slices, mix well and garnish with spring onions. Serve immediately with fried rice or noodles.
Ingredients:
400 gms prawns
1/4 teaspoon pepper powder
2 tablespoons white flour
1 egg
1/4 teaspoon baking soda
oil for deep frying
salt
Method:
Clean, shell and devein prawns. Pat dry and season with salt and pepper.
Cook the head and shells with 2 1/2 cups water. Strain and reserve 2 cups stock for the sauce.
Heat oil for deep frying.
Mix in the white flour, egg and baking soda with the prawns.
Deep fry each prawn in hot oil on medium heat till crisp light brown in colour. Drain on paper towel and keep aside.
Sauce
Ingredients:
1 large onion (finely chopped)
4 large cloves of garlic (finely minced)
2 long green chillies (finely chopped)
2 carrots (sliced diagonally)
1 red or green bell pepper or capsicum (cut into big pieces)
1 tablespoon soy sauce
1/2 cup tomato ketchup
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon corn flour
2 cups reserved stock
2 pineapple slices (cut into small pieces)
2 spring onions (chopped, for garnish)
2 tablespoons oil
Method:
Heat oil in a pan and saute onion, garlic and green chillies. When onion is translucent, add carrots and red or green bell pepper. Add soy sauce, tomato ketchup, rice vinegar and sugar. Cover and cook on a low flame till vegetables are tender-crisp.
Mix corn flour with reserved stock, add to the pan and stir. Mixture will thicken. Taste and test if sweet and sour according to your taste. Adjust seasoning if desired. Do not add salt as soy sauce and ketchup have enough of it. Add fried prawns and small pieces of two pineapple slices, mix well and garnish with spring onions. Serve immediately with fried rice or noodles.