Sweet and Sour Prawns

Name: Sweet and Sour Prawns
Yield: Serves 4
Cuisine: Hong Kong (China)
Ingredients: 1 litre (1¾ pints) groundnut or sunflower oil; 1 litre (1¾ pints) groundnut or sunflower oil; Freshly ground black pepper; ¼ teaspoon salt; 1 teaspoon rice wine or dry sherry; 1 teaspoon rice wine or dry sherry; 1 red chilli pepper, seeded and finely sliced; 2 red peppers, seeded and finely sliced; 1 teaspoon sesame oil; 1 teaspoon sugar; 225 ml (8fl oz) ready-prepared sweet and sour sauce - buy it from your local Oriental store or supermarket; 225 ml (8fl oz) ready-prepared sweet and sour sauce - buy it from your local Oriental store or supermarket; 1 tablespoon water; 1 teaspoon cornflour; 450 g (1lb) raw tiger prawns, shelled, deveined and tails left intact; 50 g (2oz) plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

This is the dish I cooked at the fishing village of Sai Kung in the New Territories, where the obnoxious water-taxi driver caused so much vtrouble.

Ingredients

450 g (1lb) raw tiger prawns, shelled, deveined and tails left intact
50 g (

Asia
Hong Kong (China)
Fish course
Pescatarian

Method

Slash along the back of each prawn, then wash and dry them. Mix together the flour, salt and pepper. Dredge the prawns in the seasoned flour and then deep-fry them in about 2.5 cm (1 inch) of hot oil until