Battered Prawns with Sweet and Sour Sauce
Battered prawns with sweet and sour sauce is a takeaway favourite that is easy to make at home. Cornflour and sparkling water give a light, crisp batter, and the prawns fry in just a few minutes. The sauce is made in one pan with pineapple juice, ketchup, soy sauce and vinegar, and it is thickened with a little cornflour until glossy. Serve it with rice or noodles for a complete meal.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 270kcal
Keeping battered prawns with sweet and sour sauce light and crisp
Three things make the difference: dry prawns, ice-cold sparkling water and hot oil. Cornflour in the batter keeps it crisp rather than doughy, and the bubbles in sparkling water make it lighter. Whisk the batter just before frying and stop as soon as it comes together, as overmixing gives a heavy coating.
King prawns are meaty enough to stay juicy during a short fry. They are cooked when they turn pink and opaque all the way through. Fry in small batches so the oil stays at 180°C, and use a cooking thermometer to check it. For another crisp prawn dish, try crispy prawns.
Method for battered prawns with sweet and sour sauce
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- Make the sauce Mix 2 tsp cornflour with 1 tbsp cold water in a small saucepan until smooth. Add the pineapple juice, ketchup, soy sauce, vinegar and sugar. Heat over a medium heat, stirring, for until the sauce is glossy and lightly thickened. Keep warm on the lowest heat.
- Dry the prawns Pat the prawns very dry with kitchen paper. Wet prawns make the batter slide off.
- Heat the oil Pour the oil into the wok or pan so that it is no more than one third full. Heat to 180°C, checking with a cooking thermometer. A cube of bread should turn golden in about 15 seconds if you do not have one.
- Make the batter Just before frying, whisk the plain flour, 50g cornflour and baking powder in a large bowl. Pour in the sparkling water and whisk briefly until just combined. A few lumps are fine.
- Fry in batches Dip 6–7 prawns at a time into the batter, let the excess drip off and lower them into the oil. Fry for about , turning once, until golden and cooked through, pink and opaque with no grey. Lift out with a slotted spoon and drain on kitchen paper. Let the oil come back to 180°C between batches.
- Serve Pile the prawns on a plate, scatter with the spring onions and serve at once with the sauce for dipping or spooning over.
What to serve with it
Serve with egg-fried or steamed jasmine rice, noodles or a crunchy salad. For a different style of prawn dish, try red curry with prawns or pasta with prawns and chilli.
Common problems and fixes for Battered Prawns with Sweet and Sour Sauce
- The batter is greasy and heavy.
- The oil was not hot enough or the pan was crowded. Heat to 180°C, fry only 6–7 prawns at a time and wait for the oil to recover between batches.
- The batter slides off the prawns.
- The prawns were wet. Dry them well with kitchen paper, and dust them lightly with cornflour before dipping if the batter is still sliding.
- The sauce is thin or too sweet.
- Simmer for another minute to thicken it, or add a splash of vinegar to cut the sweetness. A teaspoon of cornflour in a little cold water thickens it further.
Frequently asked questions about Battered Prawns with Sweet and Sour Sauce
Can I use frozen prawns?
Yes. Thaw them in the fridge overnight, drain well and pat dry with kitchen paper before battering.
Which oil is best for deep frying?
Sunflower, vegetable or rapeseed oil all work, because they have a high smoking point and a neutral taste.
How do I deep fry safely?
Never fill the pan more than one third full, never leave it unattended and keep the lid nearby. If the oil catches fire, turn off the heat and cover the pan with a lid. Never use water.
Can I make the sauce ahead?
Yes. Keep it in a covered jar in the fridge for up to 3 days and reheat gently in a small pan.
How did you like the recipe?
4.7 / 5 · 48 ratings
