Sweet and Sour Prawns
The real thing, a world away from the gloopy takeaway version — crisp cider-battered prawns under a bright, glossy sweet and sour sauce with peppers, pineapple and spring onion. There is a little more to it, but the payoff is a proper, restaurant-quality plate. The sauce balances tangy, sweet and savoury in every mouthful.
From Recipes to Bank — the original ring binder where this site began, circa 2008.
Why this works
- Building the sauce from ketchup, orange, soy and a little honey gives a fresh, balanced sweet-and-sour rather than a one-note sweetness.
- A splash of cornflour slurry, added slowly, thickens the sauce to that signature glossy cling.
- A light cider batter fries up shatteringly crisp and stays that way under the sauce.
- Frying the prawns in small batches keeps the oil hot, so they turn golden rather than greasy.
Ingredient notes and swaps
- Raw tiger prawns are best for battering; pat them dry so the batter sticks.
- Cider makes a light, crisp batter; sparkling water works if you prefer no alcohol.
- Fresh or tinned pineapple both work — the juice adds to the sauce.
- Add a diced red chilli for gentle heat, or leave it out for the children.
Sweet and Sour Prawns
FavouriteIngredients
Method
- In a pan add all the ingredients, except the Spring Onions, Pineapple, Cornflour mixture, Cider, Flour and Tiger Prawns
- Bring to the boil then simmer about 5-6 minutes, or until the sauce is reduced a little
- Mix together again the Cornflour and Chicken Stock and add slowly to the pan until it begins to thicken slightly
- Heat a deep fat fryer to 180 degrees C
- Mix together the Self Raising Flour and sufficient Cider to make a batter
- Add a large pinch of Sea Salt
- Coat the Prawns in the mixture and deep fry in batches until golden and crisp
- About 2 to 3 minutes
- Drain season with salt
- Add the Pineapple and Spring Onions to the Sauce and allow to warm through
- Divide the Sauce between 2 plates
- Serve the Prawns on top, sprinkled with Spring Onions and Coriander
- To indulge, add some fries
Nutrition
Notes
Achieving the right batter consistency is crucial for crispy prawns. You want a thick batter that coats the prawns well but isn’t too claggy – it should have a 'ribbon' consistency like a pancake batter. Too thin, and it won't crisp; too thick, and it will be heavy.
It's important not to overcrowd the deep fat fryer, as this can drastically drop the oil temperature, leading to greasy, soggy prawns rather than golden and crisp ones. Fry in small batches to maintain consistent heat and achieve perfect results.
Tried this recipe?
Let us know how it was!Tips for success
- Add the cornflour slurry slowly, stirring constantly, to avoid clumps and thicken evenly.
- Aim for a ribbon-thick batter, like pancake batter — too thin will not crisp, too thick turns heavy.
- Do not overcrowd the fryer; small batches keep the oil hot and the prawns crisp.
Make ahead, storage and reheating
- The sauce can be made ahead and gently reheated. Batter and fry the prawns to order, as they are at their crisp best straight from the pan; combine everything just before serving.
What to serve it with
- Steamed rice or egg-fried rice, and a few extra spring onions. A pile of skinny fries is a fun, indulgent twist.
FAQ
Can I bake instead of deep-fry? You can oven-bake or air-fry the battered prawns, though they will be a little less crisp.
Fresh or tinned pineapple? Either works; the juice adds welcome sweetness to the sauce.
How do I keep the prawns crisp? Fry in small batches in hot oil and dress with the sauce just before serving.
Can I make it milder? Leave out the fresh chilli; the sauce is gently sweet without it.
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