Sweet and Sour Prawns

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

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.


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


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 golden. If you are using a wok, you will need to fry them in small batches. Drain well.

Heat a couple of tablespoons oil in a wok or frying pan. Cook the peppers and chilli together for 2-3 minutes. Add the rice wine or sherry and sweet and sour sauce. Season to taste with sugar and pepper and bring to the boil. Mix together the oil, cornflour and water and add to the sauce. Stir until thickened.

Toss the prawns back into the pan and heat through, stirring, for 12 minutes before serving.