Sweet and Sour Prawns
A delicious and authentic rice and congee recipe for Sweet and Sour Prawns, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb prawns (peeled and deveined)
- • 1/4 teaspoon salt
- • 1 tablespoon Shaoxing wine
- • 1 teaspoon grated ginger
- • 1/4 cup cornflour
- • 2 tablespoons ketchup
- • 2 tablespoons Shaoxing wine
- • 3 tablespoons rice vinegar
- • 1 tablespoon light soy sauce
- • 3 tablespoons white sugar
- • 1/4 teaspoon salt
- • 1 teaspoon cornflour
- • 2 tablespoons peanut oil ((*Footnote 1))
- • 1 small thumb ginger (julienned)
- • 1/2 yellow onion (diced)
- • 1 sweet peppers (diced (or red pepper) (I used a mix of both))
Preparation Steps
Add the prawns, salt, and Shaoxing wine into a medium-sized bowl, mix well. Let marinate while preparing other ingredients.
Combine all the sauce ingredients in a medium-sized bowl. Stir until the sugar is dissolved and set aside.
When you’re ready to cook, add the cornflour to the marinated prawns, and toss it to coat it completely.
Heat the oil over medium-high heat in a large frying pan until hot. Shake the excess cornflour off the prawns and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned. Transfer to a big plate to let it cool.
If your pan doesn’t have enough oil, add 1 tablespoon of oil. If you used more oil to fry the prawns, remove the excess oil using paper towels. Heat the frying pan over medium-high heat and add the ginger. Stir a few times to release the fragrance.
Add the onion. Cook and stir until the onion just starts to soften, 2 minutes or so.
Add the pepper. Stir and cook for 1 minute.
Stir the sauce again to dissolve the cornflour completely, and pour it into the pan. Cook until the sauce is fully thickened.
Add back the prawns and turn off the heat. Toss to coat the prawns with sauce. Then transfer to a serving plate. Serve hot as a main or with steamed rice.