Butterfly Prawn With Sweet and Sour Sauce

"This is from the Diana Liu cookbook. My family loves this recipe. I buy the pickles in an asian market."
 
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Ready In:
30mins
Ingredients:
14
Yields:
30 prawns
Serves:
6
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ingredients

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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.

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RECIPE SUBMITTED BY

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