Saturday, March 14, 2015

Sweet and Sour Prawn Balls Recipe

Tired of the usual sweet and sour pork or chicken? Why not try prawns?
Let me share this recipe. I hope you guys would like it and let me know if you have tried it.


500g Prawns, shelled and sliced in about an inch
vegetable oil for deep frying
1 tbs of crushed garlic
1/8 tsp. grinded ginger
2 medium sized red onion, large slices
1 green bellpepper, large slices
sesame oil

Prawn Batter Mixture:

1 Egg, beaten
1/2 cup Corn Starch
1/4 tsp. salt
1/4 tsp. cayenne powder
1/2 tsp. garlic powder
a few teaspoons of water, it really depends on the consistency of your batter.

 Sweet and Sour Mixture:

5 tbs. Banana Ketchup
1 can Pineapple Juice ( I used Del Monte Pineapple Juice, I think it's the 240ml can)
3 tbs. Apple cider vinegar
4 tbs. Brown sugar
1 tbs. Corn Starch dissolved in 4 tbs. water
Salt and Pepper


First: How to make the prawn balls?

1. In a bowl, combine the prawn batter mixture (above). Mix it well and adjust the consistency, it shouldn't be watery. It should coat the prawns well.
2. After coating the prawns with the batter, deep fry the prawns until golden brown, place it on a paper towel to drain excess oil and then set it aside.

Second: The Sweet and Sour Mixture

1. On a sauce pan, combine the ingredients for the sweet and sour mixture; let it simmer and adjust the taste base on your preference. If all is good, set it aside. This is the most crucial part because the sweet and sour mixture is the foundation of this dish. It can either make or break the dish. 

Lastly: Let's Integrate!

1. Saute the garlic and ginger. Add the bellpepper and onion. Give it a few stir then add the prawns.
2. Slowly pour the sweet and sour mixture until everything is coated and then remove from heat.
3. Add a few drops of sesame oil, give it a stir and it is ready to serve!

Notes: Eyes here!

For newbies in cooking eyes here! For the master chefs, I'm not an expert , you guys are free to leave some tips for me. :)

* Peeling the prawn's shell  when it is raw is difficult (well atleast for me but I don't know about you guys) because the shell is too hard, you can use scissors to remove the shell and other unneccessary parts of the prawn, however, I have boiled the prawns first before peeling the shell. It is much easier. You should just avoid overcooking it because it'll be deep fried together with the batter anyway and when it is overcooked, the flesh of the prawn, sticks to its shell.

* The sweet and sour mixture has corn starch, too much exposure to heat with less liquid will make it gelatinize or produce lumps and you don't want to ruin the dish right?

*Most sweet and sour mixtures are made with tomato ketchup but I have used banana ketchup because It is my preference and I think  the flavor is more balanced with banana ketchup because tomato is more sour. Maybe if you will use tomato ketchup, do not add vinegar. I do love tomato ketchup but not in this dish.

* Hold on to your horses and do not add too much sesame oil! Its taste might overpower the dish. One or one and a half teaspoon would do.

* I have added the sesame oil when the dish was removed from the heat because adding it too early in the dish will loosen its flavor.

   There you have it! Enjoy!♥
                                                                                  - Sofie ☺