Prawns are my family favourite and to most Chinese, if we are able to eat prawns on normal days, we are considered lucky, as prawns are normally served during special occasions. I grew up with all kinds sweet & sour dishes for e.g. sweet & sour pork (gu lou yuk), sweet & sour fish, sweet & sour chicken, sweet & sour crab etc. As long as you can master the sweet & sour sauce, you can absolutely cook it with almost anything under the sun! Boy o’ boy, I absolutely love this sauce.
To make this dish, I have borrowed Smokywok’s recipe, but I made mine with a tad more sauce to go with my rice! This is a super super easy dish to make and if you don’t fancy prawns, you can replace with chicken, fish or pork. Truly versatile.
The sweet & sour sauce recipe is just a guide and highly dependent on the taste you want to achieve. In this recipe, I wanted the sauce to taste a little sweeter for my lil’ one to enjoy, so, I added more ketchup. But if you ask me, I’d prefer the ‘adult version’ to have equal sweet, sour flavour but with an added hot spiciness coming from the chillies.
Sweet & Sour Prawns (adapted from Smoky Wok)
Serves 4 as part of shared meal
20 large tiger prawns (devein, leave heads & shell on)
Salt, for prawn marinade
5 cloves garlic, minced
4 sliced ginger, thinly sliced
2 long red chilies (or 1 bullet chilli)
(Sweet & Sour Sauce)
4 cups ketchup
2 tbsp sugar
1 tbsp soy sauce
1 1/2 tbsp white vinegar
1. Lightly rub the deveined prawns (with heads & shell on) some salt and leave aside for 5 minutes. Heat up some oil and shallow fry them until the prawns are lightly cooked and not cooked through yet. Remove the prawns from the wok and set aside.
2. Now, with the oil that was used to fry the prawns, sauté the garlic, ginger and chillies till fragrant. Pour the sweet & sour sauce mixture into the pan/wok and bring to a boil. Once it is boiling, turn down to medium heat. Taste and adjust the seasoning.
3. Pour the fried prawns into the sauce and mix well, ensuring that they are well coated and the prawns are just cooked through.
4. Serve immediately with warm steamed rice.