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.”
READY IN:
30mins
SERVES:
6
YIELD:
30 prawns
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut and split open the backs of prawns; leaving both ends attached; flatten out to form a ring shape.
  2. Mix eggs, flour, sherry and salt.
  3. Heat oil in pan until hot.
  4. Dip prawns into batter.
  5. Deep fry until golden brown.
  6. Arrange cooked prawns in a plate.
  7. Mix pineapple juice, vinegar, sugar, soy sauce and cornstarch mixture; bring to boil.
  8. Stir quickly till sauce thickens; add chinese pickles, pineapple chunks, green pepper and tomato wedges; cook 1 minute.
  9. Pour sauce over prawns.
  10. Serve hot.

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