Sweet & Sour Prawns - Fakeaway
Sweet and Sour Prawns
200g bag uncooked frozen prawns or chicken
1 recipe frying batter (see below)
1 ½ tablespoons vegetable oil
2 cloves garlic, minced
½ small red bell pepper, cut into small cubes
½ small green bell pepper, cut into small cubes
½ small tomato, cut into wedges
1/3 cup (75 g) canned pineapple chunks
Vegetable oil, for deep frying
Sweet and Sour Sauce
4 tablespoons ketchup
1 tablespoon apple cider vinegar
2 tablespoons sugar
1 tablespoon oyster sauce
2 teaspoons cornstarch
1/3 cup (80 ml) water
Mixed all the ingredients in a bowl until well combined.
Frying Batter
Makes 2/3 cup (160 ml)
½ cup (65 g) all-purpose flour, sifted
¼ cup (30 g) corn flour
½ teaspoon baking powder
1 egg white
1/3 cup (80 ml) cold water
1 tablespoon oil
Pinch of salt
Mixed all the ingredients in a bowl until well combined, stir a few times to make sure there are no lumps and the batter is smooth. The batter is now ready to be used.
To Make the Dish
Add the prawns or chicken into the batter.
Stir to coat evenly.
Heat 2 to 3 inches (5 to 7.5-cm) of the oil in a wok or saucepan to 350°F (175°C) for deep frying.
Gently drop the prawns/chicken into the oil and loosen them up immediately with a spatula to prevent the prawns/chicken from sticking together.
Deep fry the chicken to golden brown.
Remove the chicken from the oil with a strainer or slotted spoon, draining the excess oil by laying the chicken on a dish lined with paper towels.
Discard the oil.
Heat up 1 ½ tablespoons oil in a wok over a high heat.
Add the garlic and stir fry until aromatic before adding the peppers, tomato and pineapple.
Stir the ingredients a few times before adding the sauce.
As soon as the sauce thickens, add the fried prawns/chicken.
Stir continuously until all the ingredients are well coated.
Serve immediately with steamed rice.
Low, Bee Yinn. Easy Asian Takeout: Delicious and Healthy Asian Recipes At Home . Bee Yinn Low. Kindle Edition.
