Sweet and Sour Prawns

    35 mins

    This sweet and sour dish has a nice balance of acidity and sweetness. It is wonderful to have with steamed rice.


    Kuala Lumpur, Malaysia
    2 people made this

    Serves: 6 

    • 500g medium sized prawns
    • Cold water
    • 1 cm ginger, grated
    • 2 egg whites
    • 3 tablespoons corn flour
    • 2 small onions, chopped in large squares
    • 1 large tomatoes, sliced in segments
    • 1 small can of diced pineapple
    • 3 stalks spring onions, chopped
    • Salt
    • Oil for frying
    • For the sauce
    • 1/4 cup (65ml) white vinegar
    • 3/4 cup (180ml) pineapple juice
    • 3 tablespoon caster sugar
    • 1 tablespoon arrowroot flour
    • 1 tablespoon (15ml) water

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Shell and devein the prawns, leaving the tail intact.
    2. Wash and soak the prawns in cold water with 1/2 teaspoon of salt for 20 minutes.
    3. Drain and dry the prawns with paper towel. Place them in a bowl and mix them with the grated ginger and some salt.
    4. Add the corn flour and egg whites to the bowl and make sure the prawns are thoroughly coated with the mixture.
    5. Cover and refrigerate the prawns for at least 4 hours.
    6. To make the sauce:
    7. Heat a little oil in pan and saute the chopped onions until translucent.
    8. Add the white vinegar, pineapple juice, salt and sugar and bring to a slow boil.
    9. Mix the arrowroot flour with some cold water and slowly add that to the sauce, stirring constantly.
    10. Reduce heat and cook until the sauce thickens. Add the diced pineapple and tomatoes and stir for another 2 minutes.
    11. To fry the prawns:
    12. Heat oil in wok until hot and deep fry a handful of prawns at a time. It should be slightly crispy and make sure to not overcook them.
    13. Drain the prawns on paper towel. Then arrange them on a serving dish, pour the sauce over and garnish with chopped spring onions.

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