Butterfly Prawn With Sweet and Sour Sauce
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
30 prawns
- Serves:
- 6
ingredients
- 1 lb fresh prawns, shelled, deveined and cleaned
- 2 eggs, beaten slightly
- 6 tablespoons flour
- 1 teaspoon salt
- 2 tablespoons sherry wine
-
Sauce
- 3 tablespoons chinese pickles
- 1 (8 ounce) can pineapple (chunk style)
- 5 tablespoons rice vinegar
- 5 tablespoons sugar
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch, in 6 tblsp. water
- 1⁄2 green pepper, cut in small pieces
- 1 small fresh tomato, cut in wedges
- 3 cups oil
directions
- Cut and split open the backs of prawns; leaving both ends attached; flatten out to form a ring shape.
- Mix eggs, flour, sherry and salt.
- Heat oil in pan until hot.
- Dip prawns into batter.
- Deep fry until golden brown.
- Arrange cooked prawns in a plate.
- Mix pineapple juice, vinegar, sugar, soy sauce and cornstarch mixture; bring to boil.
- Stir quickly till sauce thickens; add chinese pickles, pineapple chunks, green pepper and tomato wedges; cook 1 minute.
- Pour sauce over prawns.
- Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg">
src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">