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Crispy Sweet and Sour Prawns, Better Than Sweet and Sour Pork Full Recipe: Ingredients: Prawns Marinade: Grated garlic ½ tsp salt 1 tsp chicken powder ½ tbsp cornstarch ½ tbsp mirin or cooking sake Batter: 100g plain flour 100g potato starch 50g cooking oil About 200 mL water ½ tsp baking powder Sweet and sour sauce: 3 tbsp sugar 2 tbsp rice vinegar 2 tbsp tomato sauce 2 tbsp water 1 tbsp soy sauce Other: Green capsicum or green bell pepper Steps: 1 Pat the prawns dry with paper towel. 2 Cut along the back of each prawn, but don’t cut all the way through. This makes the prawns look bigger and fuller, and also helps them absorb more flavour. 3 Season the prawns with grated garlic, salt, chicken powder, cornstarch, and mirin or cooking sake. Mix well and marinate for 15 minutes. 4 To make the batter, mix plain flour, potato starch, and cooking oil first. Rub the oil into the flour until there is no dry powder left. 5 Add about 200 mL water and baking powder. Mix until the batter is smooth and has a nice flowing consistency. 6 Add the marinated prawns into the batter and coat them evenly. 7 Mix sugar, rice vinegar, tomato sauce, water, and soy sauce to make the sweet and sour sauce. 8 Heat oil to 170°C. Add the prawns one by one. Don’t move them straight away, otherwise the batter may fall off. 9 Fry for about 2 minutes, then remove the prawns from the oil. 10 Increase the oil temperature to 190°C. Fry the prawns again for 15 seconds, then remove. 11 Pour out the oil from the wok. Add the sauce and cook over high heat until it starts bubbling and thickening. 12 Add the fried prawns and green capsicum. Toss everything quickly until the prawns are coated in the glossy sweet and sour sauce. 13 Serve immediately while the prawns are still crispy. #SweetAndSourPrawns #ChineseRecipe #CrispyPrawns #BetterThanTakeaway #homecooking

Crispy Sweet and Sour Prawns, Better Than Sweet and Sour Pork Full Recipe: Ingredients: Prawns Marinade: Grated garlic ½ tsp salt 1 tsp chicken powder ½ tbsp cornstarch ½ tbsp mirin or cooking sake Batter: 100g plain flour 100g potato starch 50g cooking oil About 200 mL water ½ tsp baking powder Sweet and sour sauce: 3 tbsp sugar 2 tbsp rice vinegar 2 tbsp tomato sauce 2 tbsp water 1 tbsp soy sauce Other: Green capsicum or green bell pepper Steps: 1 Pat the prawns dry with paper towel. 2 Cut along the back of each prawn, but don’t cut all the way through. This makes the prawns look bigger and fuller, and also helps them absorb more flavour. 3 Season the prawns with grated garlic, salt, chicken powder, cornstarch, and mirin or cooking sake. Mix well and marinate for 15 minutes. 4 To make the batter, mix plain flour, potato starch, and cooking oil first. Rub the oil into the flour until there is no dry powder left. 5 Add about 200 mL water and baking powder. Mix until the batter is smooth and has a nice flowing consistency. 6 Add the marinated prawns into the batter and coat them evenly. 7 Mix sugar, rice vinegar, tomato sauce, water, and soy sauce to make the sweet and sour sauce. 8 Heat oil to 170°C. Add the prawns one by one. Don’t move them straight away, otherwise the batter may fall off. 9 Fry for about 2 minutes, then remove the prawns from the oil. 10 Increase the oil temperature to 190°C. Fry the prawns again for 15 seconds, then remove. 11 Pour out the oil from the wok. Add the sauce and cook over high heat until it starts bubbling and thickening. 12 Add the fried prawns and green capsicum. Toss everything quickly until the prawns are coated in the glossy sweet and sour sauce. 13 Serve immediately while the prawns are still crispy. #SweetAndSourPrawns #ChineseRecipe #CrispyPrawns #BetterThanTakeaway #homecooking

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