FOOD

SWEET & SOUR SHRIMP BALLS

SWEET & SOUR SHRIMP BALLS – Crispy fried prawn (shrimp) balls in a sweet and sour sauce made from simple ingredients. It’s both healthier and tastier than traditional Chinese takeout. You can now avoid ordering takeout by making your own sweet and sour prawn balls using our simple recipe.

SWEET & SOUR SHRIMP BALLS

INGREDIENTS NEEDED:

— 10.5 oz (ca. 397 g) king prawns peeled and deveined
— ½ Sweet onion cut in small cubes
— ½ Bell pepper cut in small squares
— 1 tsp Garlic hardly chopped
— 1 Egg white
— ¼ tsp Salt
— ¼ tsp Black pepper
— Spring onions for garnish

SWEET & SOUR PRAWN SAUCE:

— 1 tbsp Tomato concentrate/purée
— 3 tbsp Ketchup
— ½ cup Chicken stock vegetable stock or water
— 3 tbsp Sugar
— 3 tbsp White vinegar
— ½ tsp Salt
— 1 tsp Corn starch

COATING FLOUR MIX:

— 1 cup Corn starch flour
— ⅓ cup Plain flour
— ¼ tsp Baking soda

RECIPE INSTRUCTIONS:

To begin, pat the prawns dry with a paper towel and season with a pinch of salt and freshly ground black pepper. One egg white should be broken in, mixed thoroughly, and placed aside.

Combine corn starch, plain flour, and baking soda in a mixing bowl. To ensure that all the ingredients are uniformly distributed, mix thoroughly. Prepare the vegetables by chopping the garlic cloves coarsely and cubing the onion and pepper.

Dredge the prawns in the flour mixture, press them down, then dip them gently to evenly coat them. Return the coated prawns to the tray or pate and continue the process with the remaining prawns.

Combine chicken stock, ketchup, vinegar, sugar, salt, tomato purée, and corn starch in a small sauce pan. Stir constantly over medium heat until the sugar has dissolved, and the sauce has slightly thickened. Take it off the fire and keep it warm.

Heat the vegetable oil to 350 °F and deep-fry the prawns until light brown and crispy. Transfer to a paper towel after removing from the oil.

One tablespoon oil, heated over medium-high heat, stir-fry the chopped garlic for 10 seconds in a big wok/pan. Then add the onion and peppers and continue to sauté for 1 minute more.

Return the fried prawns to the skillet and pour in the sweet and sour sauce. For 1-2 minutes, toss well to evenly incorporate the prawns, sauce, and vegetables.

Remove the pan from the heat and add the chopped spring onions. Place on a serving platter and serve right away!

More recipes :

EASY PRAWN CHOW MEIN

FRENCH ONION SALISBURY STEAK

OVEN BAKED CHICKEN & RICE

HAMBURGER MUSHROOM BAKE

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