Cantonese-Style Prawns
Cantonese-Style Prawns



  • 300g raw prawns
  • 2 tbsp dark soy sauce
  • 35g cornflour
  • Oil for deep frying
  • For the Sweet and Sour Sauce
  • 1 red onion, chopped
  • 2 red peppers, chopped
  • 2 grated garlic cloves
  • Thumb-sized piece of ginger, grated
  • 1 tbsp caster sugar
  • 100ml vinegar
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • Add the prawns to a bowl with the soy sauce and cornflour, mix well, and set aside for a few mins. When ready, heat about 4cm of oil in a wok and fry the prawns for 2 mins until crisp, before draining on kitchen paper and setting aside.
  • Drain all but 1 tbsp of oil from the wok, then add the onion and peppers to stir fry for a minute. Add the garlic and ginger, cook for 30 seconds, then add the vinegar and sugar and boil for 2 mins. Stir in the ketchup and soy sauce and cook until thick and glossy, then tip the prawns back into the pan and coat with the sauce. Serve with cooked rice and some coriander.
15 mins
4 serving

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