Good reasons to make battered prawns with sweet and sour sauce
Battered Prawns with Sweet and Sour Sauce offers a great balance of sweet and tangy flavours that appeal to everyone. The batter provides a crunch while the prawns inside stay juicy and tender. Making the sauce yourself allows you to control the level of sweetness to suit your own taste. It is a quick way to enjoy a restaurant style seafood dinner without leaving your kitchen.
How to cook battered prawns with sweet and sour sauce
Prepare the sauce: Combine the pineapple juice, ketchup, soy sauce, vinegar and sugar in a small saucepan. Heat the mixture over medium heat and stir until the sugar dissolves and the sauce thickens slightly. Keep the sauce warm on low heat while you prepare the seafood.
Make the batter: Whisk the plain flour, cornflour and baking powder together in a large bowl. Gradually pour in the cold sparkling water while whisking until you have a smooth and light consistency. Ensure the prawns are patted dry with kitchen paper before you dip them into the batter.
Fry the prawns: Heat the vegetable oil in a deep pan or wok until it reaches a high temperature. Dip each prawn into the batter to coat it fully and then carefully drop it into the hot oil. Fry the battered prawns in small batches for about two minutes until they turn golden and crispy.
Serve the dish: Remove the prawns with a slotted spoon and drain them on kitchen paper to remove any excess oil. Arrange the Battered Prawns with Sweet and Sour Sauce on a serving plate or pour the sauce over them. Garnish with a few spring onions or sesame seeds if you like and serve immediately while hot.
Good advice for making battered prawns with sweet and sour sauce
To keep the Battered Prawns with Sweet and Sour Sauce extra crispy, ensure the sparkling water is ice cold before mixing the batter. Do not overmix the batter as this can make it heavy rather than light and airy. You should fry the prawns in small batches so the oil temperature does not drop too low. If the oil is not hot enough, the batter will absorb too much fat and become greasy.
Make sure the prawns are completely dry before dipping them in the batter to help it stick better. You can also dust the prawns lightly with a little extra cornflour before battering for a more secure coating. Serve the sauce on the side if you prefer to dip the prawns and keep the coating crunchy for longer.
Find more ideas here:
plaice with mango salsa,
fried pork belly or
ham with dauphinoise potatoes.
