Restaurant Style Sweet Sour Prawns

Quick, easy-to-follow chinese style Sweet & Sour Prawn recipe (Udang Galah Masam Manis). Simple to make and the end result is a fascinating blend of flavors that are not be missed!

Sweet Sour Prawn Recipe Ingredients:
  • 1/2 kg large/medium fresh King prawns, peeled and deveined (with heads on)
  • 225 grm Pineapple Chunks in Syrup
  • 1 small can lychee fruit, drained (optional)
  • 1 cucumber, seeded and cut diagonally
  • 1 carrot, cut diagonally in thin slices
  • 1 small green bell pepper, seeded and chunked
  • 2 red chili, seeded and chunked
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 1/6 oz Cut the ginger into 3/8 inch square slices
  • 1 big onion chunked
  • Oil for deep frying
  • 1/2 cup tomato sauce
  • 1/2 tablespoon light soy sauce
  • 1 tablespoon tapioca or corn starch
  • 1 cup water
  • Sesame oil for seasoning
How to make Sweet And Sour Prawns:
  1. Heat 2-3 cups cooking oil in a wok / deep frying pan over high heat (320°F). Deep fry the prawns for 1 to 2 minutes until shrimp are opaque. Drain prawns on absorbent paper. Drain the oil from the wok. Reserve 1/2 cup oil in the wok.
  2. Stir fry the ginger, onion, bell pepper and chili over high heat. Stir fry for 1 minute until the aroma and flavors are released.
  3. Add carrot and cucumber, pineapple chunks, lychee, tomato sauce, sugar, 1 teaspoon salt and 1 cup water and bring to the boil.
  4. Dilute 1 tablespoon tapioca starch with 1/2 tablespoon cold water. Add 1/2 tablespoon light soy sauce. Add the vinegar into the wok. Mix well quickly. Add 1 tablespoon sesame oil for seasoning.
  5. Drop in the prawns and coat them quickly with the sauce and place on a platter. If thinner sauce is preferred, more water can be added.
  6. Serve with steamed rice.

Have you tried this? Rate it.

Restaurant Style Sweet Sour Prawns Restaurant Style Sweet Sour Prawns Reviewed by Singapore Food Recipes on November 07, 2010 Rating: 5
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