Spicy Sweet and Sour Prawns

 

Ingredients:

10 prawns (peeled with tails on, and deveined)

2 sprigs spring onion (cut 1 1/2")

3 cloves garlic (peeled and chopped)

2 slices ginger (peeled and chopped)

1 pc. red chili (sliced slightly thick and slant)

2 tbsp. unsalted butter

1 tsp. cornflour + 1 tbsp. water (mix in a small bowl)

Sauce: (mix in a bowl and set aside)

2 tbsp. brown sugar

2 tbsp. tomato ketchup

2 tbsp. rice vinegar

3/4 tbsp. Shaoxing Wine

A pinch of salt

3 tbsp. water

Marinade for prawns:

1/2 tbsp. vinegar

Pinch of salt

Pinch of pepper

2 garlic cloves (peeled and chopped)

1/2 tsp. Paprika powder

2 tsp. cornflour

Methods:

1. In a bowl, marinate prawns with the marinade ingredients and set aside.
2. Mix all the sauce ingredients in a bowl and set aside.
3. In a deep heated pan, add oil for frying the prawns using medium heat.  Fry marinated prawns until lightly brown, dish up.  Remove crumbs, turn heat up and fry a second time for a more crispy prawns.  Remove from heat.
4. In a clean heated wok/pan, add 2 tbsp. of butter, add chopped garlic and ginger, stir-fry until fragrant; then add chili, stir-fry for a quick minute, then add in the sauce.  Stir until it comes to a boil, and taste for correct seasonings, based on your preference.  Next,  add in the cornflour water mixture and stir until the sauce slightly thicken, and of the heat.
5. Add in the fried prawns, spring onions, and stir to combine.
6. The prawns are ready to be served with a plate of warm fluffy rice!

I adapted this recipe from 'Hoon & Elen's Today Cuisine' from Youtube, with a slight adjustments to suit my cooking preference.