A simple and effective way to make a good and spicy tasting sweet and sour, can be a meal on its own or serve with rice. For gluten free check all processed ingredients first and substitute gluten free or tamari soy sauce in the case of soy products.
Ingredients :
For the Battered Prawn :
- 200g or more king prawn tails on or no
- 1 large egg
- 3 tbsp. Potato Flour
- Vegetable oil for deep frying
Mix the egg and flour to a smooth paste, you can add salt and pepper if liked
For the Sauce :
Mix the following in a bowl:
- 1 tbsp Tomato Ketchup
- 2 Tbsp Tomato Puree
- 1 Tbsp sweet chilli sauce
- 1 Tbsp Vinegar (I used black rice vinegar but white is ok too)
- 2-3 Tbsp soft brown sugar or more to taste
- 100ml Water or more if wanted more runny
- 2 heaped tsp Potato flour
Prepare the following :
- 5 Garlic cloves crushed & chopped
- 1.5 inches 1piece Ginger crushed and chopped
- 1 Red chilli chopped OR 1 tsp chilli powder, 1tsp chilli flakes preserved in vinegar
Chop the following veg. and mix all ready in a bowl :
- 1/2 of each a red/green/yellow pepper chop into 1″ squares
- 1 Onion chop into 1″ squares
- You can also add to this any combination of other veg chopped small eg aubergine, courgette, mushroom, chinese cabbage or bok choi, beansprouts, pineapple etc.
Other needed items :
- 1 tbsp ground Sichuan pepper
- 1 Lime or lemon
- Soy sauce
- groundnut oil or other frying oil
- Sesame Oil
- Cooked Rice eg sticky japanese rice
Method :
First heat your wok on medium high with 1 tbsp groundnut oil. Add in the chopped vegetables, green red and yellow pepper mix and onions etc. Fry off stirring for 4 to 5 minutes on a good heat. Tip these carefully into a bowl and set aside.
Next heat 1 tbsp groundnut oil in the wok at medium temperature. Add the sichuan pepper and cook off for 2 minutes or so, before adding the chopped garlic, ginger and chilli pepper. Now add the tomato ketchup mixture from the bowl as prepared above and bring to a boil stirring frequently. Simmer for several minutes and then add the vegetables you previously cooked above from their bowl and stir well. Whilst stirring frequently bring the mixture back to a boil and add the potato flour or starch plus the soy sauce 1 tbsp and simmer until thickened to your liking, 7 or eight minutes then now add the juice of the lime or lemon. Taste and adjust seasoning as required and add more vinegar or sugar if needed. Add up to 1tbsp Sesame oil at the end, mix well and turn off the heat. The sauce is now ready, transfer to a bowl and keep warm.
Now simply heat 2 inches of vege oil in a wok or deep fry pan up to medium to high heat, test a little of the batter to make sure it bubbles all around when dropped in – the wok is hot enough. Then coat each prawn in the batter and gradually drop in the hot oil being careful – deep fry for a few minutes until golden brown or crispy. Take out of wok and dab with paper towel or drain in a colander if concerned about vege oil fat. place a good few on each plate and the drench with the sauce. Its the business !!!!! serve rice in a small bowl for each person if required. I like to serve green tea hopefully in some authentic Japanese or Chinese pots, with miso to start and maybe a further starter of Fried or steamed tofu in a ponzu like sauce or even without the lemon – something like yudofu with the daikon radish grated on top, ginger and spring onion and some Japanese 7 spice chilli on top mmmmmmmmmmmm give me it NOWWWWWWW haha
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