June 4, 2020

Recipe for Mom’s Favourite Sweet & Sour Prawns

Name: Recipe for Mom's Favourite Indo-Chinese Sweet & Sour Prawns
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 people
Ingredients: 500 gms Prawns(Washed, Head, Tail & Shell off, De-veined and Marinated with 1 Tspn Salt and kept aside); 3 Tbspn Corn Flour; 2 Tbspn All Purpose Flour; 1 Egg; 1 Tspn Ginger Garlic Paste; ½ Tspn Soy Sauce; ½ Tspn Red Chilly Sauce; 1 Tspn Salt; Oil for Deep Frying; 4 Cups Water or Chicken Stock or a Mixture of Both; Slury of 2 Tbspn Corn Flour + 2 Tbspn Water; 2 Tspn Red Chilly Sauce; 1 Tspn Soy Sauce; 3 Tbspn Tomato Ketchup(you can alter as per taste); 1 .5 Tspn Sugar(alter as per taste); 1.5 Tbspn White Vinegar(you can alter as per taste); 1 Small Carrot(sliced into rings); 1 Small Capsicum(diced into medium sized cubes); 5-7 Spring Onions(chopped fine); 2 Slices of Pineapple(cut into medium sized squares); 1 Tspn Orange Red Edible Food Colour(optional); Salt if required(since all the sauces contain salt)

Recipe for Mom’s Favourite Sweet & Sour Prawns

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Recipe for Mom’s Favourite Indo-Chinese Sweet & Sour Prawns

This is one dish my Momsy gets so excited to make. It is one of her favourites. If you request her to make it for you, trust me you will going to her good books. Hahah

The joy she finds in making Sweet & Sour Prawns is just priceless. Whenever she makes it, one bowl goes down eating it just like that without any accompaniment. Whenever she buys Pineapple, that’s like a code for us to understand that she’s either making Sweet & Sour Prawns or Russian Salad! 😊

So yeah! Here’s her recipe.

Course Main Course

Cuisine Chinese, Indo-Chinese

Keyword prawns, Sweet & Sour, Sweet & Sour Prawns

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 people

Ingredients

Ingredients for the Prawns

500 gms Prawns(Washed, Head, Tail & Shell off, De-veined and Marinated with 1 Tspn Salt and kept aside)
3 Tbspn Corn Flour
2 Tbspn All Purpose Flour
1 Egg
1 Tspn Ginger Garlic Paste
½ Tspn Soy Sauce
½ Tspn Red Chilly Sauce
1 Tspn Salt
Oil for Deep Frying

Ingredients for the Gravy

4 Cups Water or Chicken Stock or a Mixture of Both
Slury of 2 Tbspn Corn Flour + 2 Tbspn Water
2 Tspn Red Chilly Sauce
1 Tspn Soy Sauce
3 Tbspn Tomato Ketchup(you can alter as per taste)
1 .5 Tspn Sugar(alter as per taste)
1.5 Tbspn White Vinegar(you can alter as per taste)
1 Small Carrot(sliced into rings)
1 Small Capsicum(diced into medium sized cubes)
5-7 Spring Onions(chopped fine)
2 Slices of Pineapple(cut into medium sized squares)
1 Tspn Orange Red Edible Food Colour(optional)
Salt if required(since all the sauces contain salt)

Instructions

Follow these steps to Fry the Prawns

In a deep fry pan, heat oil for deep frying the prawns, on medium high heat
In a Bowl, add the Corn Flour, All Purpose Flour, Egg,Chilly Sauce, Soy Sauce, Ginger Garlic Paste and the remaining ½ Tspn Salt
Mix all these ingredients well
Note: This batter doesn’t have to be runny, so do not add any water. It shouldn’t be too thick either. To check: With your index finger just lift the batter. It should stay on your finger for about a second or two before flowing down.
If the batter is too runny, it will separate itself from the Prawns while frying
If the batter is too thick, the Prawns will be coated with a thick dense batter and it will ruin the taste of the Prawns
Add the Prawns into the batter
As soon as the oil turns hot, immediately add the Prawns few at a time into the hot oil(I fry them in two batches)
Note: Do not allow the Prawns to marinade in the batter.This will lead to the Prawn releasing Water and the batter will turn runny. As soon as the Prawns are added into the batter, they have to be fried
If your Pan is not Wide enough, Do not add the Prawns into the oil all at once because the oil will not retain it’s required heat and the batter will get separated from the Prawn
If the Oil is not Hot enough, the batter will get separated from the Prawn. Also, if the Oil is too Hot, the batter will turn dark as soon as you put the Prawn into the oil, leaving the batter to cook faster and the Prawn remaining raw
As soon as the Prawns turn Golden Brown, remove them from the oil and place them on a Kitchen paper Napkin and keep them aside (It takes about 5-7 minutes on Medium High heat)
If you have any batter left, don't throw it away. You can add some squid rings or chicken, dip it into the batter and fry it. (YUP! We don't waste ANYTHING:))

Follow these Steps to make the Sweet & Sour Gravy

In a Wok or Vessel, Add the Water, Red Chilly Sauce, Soy Sauce, Ketchup, Vinegar, Sugar, Capsicum, Carrot, Spring Onions and Food Colour(if using) and keep it on High Heat
Once the water begins to boil, let it boil for about 5 minutes and then lower the heat to medium
Note: My suggestion here would be to Add only half the quantity of the Sauces, Vinegar and Sugar because once the gravy begins to boil, you can add more or less of the remaining Sauces, Vinegar and Sugar depending on your taste preference
Allow this to further boil for another 10 minutes and then add the Pineapple and let it boil for 5 more minutes
Then add the Prawns
Pour the Cornflour Slury gently into the gravy.
You will notice the gravy thickening. Let it boil for 2-3 minutes and turn the heat off
Enjoy this Delicious Prawn Sweet & Sour with Fried Rice or Hakka Noodles
Note: While pouring the slury, continue stirring the gravy or else there will be lumps formed
Recipe for Ginger Garlic Paste
https://chrizzosgrubscene.com/2019/08/14/recipe-for-home-made-ginger-garlic-paste/