| Greg's sweet and sour prawns |
| Greg's home page |
| Cooking main page |
| Recipe index |
| Cooking times |
| Noodle cooking times |
| Spice pastes |
| Weights and measures |
| Food suppliers |
| Greg's diary |
| Copyright info |
| |
|
|
This is a recipe that I cooked on 22 January 2023, New Year's Day of the year of the water Hare. It's based on a recipe that I had seen recently on The Woks of Life. There's considerable discussion at the diary link. This is what I plan to do next time, though clearly the photos relate to the previous time
| quantity | ingredient | step | ||
| 200 g | raw prawns | 1 | ||
| 45 g | flour | 2 | ||
| 10 g | cornflour | 2 | ||
| 1 g | salt | 2 | ||
| 2 g | sesame oil | 2 | ||
| 60 g | water | 2 | ||
| 25 g | red onion | 3 | ||
| 80 g | red capsicum | 3 | ||
| 40 g | bamboo root | 3 | ||
| 25 g | tomato paste | 4 | ||
| 100 g | water | 4 | ||
| 40 g | Chinese wine | 4 | ||
| 25 g | sugar | 4 | ||
| 75 g | vinegar | 5 | ||
| sesame oil | 5 | |||
| coriander for garnish | 5 |
Mix the batter ingredients, coat the prawns with it, and deep fry at 165° for 2 minutes.
Fry the vegetables.
Mix in the sauce ingredients and bring to the boil. Refry the prawns for another 2 minutes.
Put the prawns on a serving dish. Add the vinegar to the sauce, mix and bring back to the boil. Pour over the prawns, add coriander:
|
|||||||||||||||||||||||
Serve with rice.
The quantities above are estimates based on the first attempt. It's probably a good idea to add pineapple, as the original recipe stipulates.
| Cooking home page | Recipe index | Greg's home page | Greg's diary | Greg's photos |
