Sweet-and-Sour Prawns

Name: Sweet-and-Sour Prawns
Cuisine: China
Ingredients: 45 ml/3 tbsp plum sauce; 60 ml/4 tbsp kaoliang wine vinegar or rice wine vinegar; 60 ml/4 tbsp kaoliang wine vinegar or rice wine vinegar; ½ red bell pepper, thinly sliced; 12 water chestnuts, drained and sliced in half; 1 onion, quartered; 15 ml/1 tbsp crushed garlic; 45 ml/3 tbsp vegetable oil; 30 ml/2 tbsp cornflour/cornstarch; 30 ml/2 tbsp cornflour/cornstarch; 450 g/1 lb king prawns/jumbo shrimp, shelled, but with tails left on; 450 g/1 lb king prawns/jumbo shrimp, shelled, but with tails left on; 200 ml/7 fl oz/scant 1 cup water or stock; 2.5 ml/½ tsp sugar; 200 ml/7 fl oz/scant 1 cup water or stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Shandong is believed to be the birthplace of sweet-and-sour dishes but, being such an enticing blend, the technique has crossed many borders, and is a particular favourite in Shanxi. Northern chefs insist that the sauce should contain kaoliang wine vinegar made from sorghum and millet. If unavailable, use any rice wine vinegar.

Ingredients

450 g/1 lb king prawns/jumbo shrimp, shelled, but with tails left on
30 ml/

Asia
China
Shanxi
Shandong
Fish course
Pescatarian

Method

Make a cut down back of each prawn. Pull out the vein then rinse. Dust the prawns with cornflour, then shake off the excess. Heat the oil in a wok and fry the prawns until they are just cooked and have a crispy coating. Remove with a slotted spoon, and set aside.
Fry the garlic in the oil remaining in the wok for 2 minutes, then add the onion. Fry for 2 minutes