Another Chinese recipe that we all love is Sweet & Sour Prawns. Every Chinese restaurant in Bangalore has its own version and we enjoyed it whenever we dined out. So I was pleasantly surprised to find this familiar Chinese dish in Malaysia. Over the years I experimented with various recipes and came up with my own version of it. Quick and easy and absolutely a must for every milestone in this family.
The Recipe
Sauce
3 tbsp. tomato sauce; 2 tbsp. chilli sauce; 2 tbsp. white rice vinegar ( can use less); 1 tbsp. light soya sauce or ½ tsp. soy sauce; 2 tbsp. brown sugar (can use more to taste); 1 tsp. salt; 100 ml water; cornflour for thickening.Mix together and keep ready.
16 jumbo prawns,deveined and washed. Drain. Coat with cornflour pepper and salt and deep fry till colour changes. Keep aside.
1 tbsp. chopped garlic; 1 tsp. green chillies, minced; 1 tsp. chopped ginger; 1 tbsp. chopped spring onions.
Fry garlic, chillies, ginger and spring onions till fragrant in a little oil. Add the sauce ingredients. Bring to boil. Add prawns and thicken with 1 tbsp cornflour mixed with 1/2 cup water if required. Garnish with thinly sliced cucumber and tomato wedges, corriander leaves or spring onions. I cannot make up my mind which is better. You decide.
PS: Goes well with fried rice.
Dear Ruth,
ReplyDeleteTried this prawn recipe and as you put it it was utterly delicious!! So simple. Retained the prawn tails and added slivers of capsicum last. Just stumbled on your blog and it has a such a comforting, old world feel about it! I am also from Mangalore. Will be trying your recipes too.
Betsy
Hi Betsy, just saw your comment. Thank you for trying out my recipe and am really happy it turned out well. Regards, Ruth
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