Sweet and sour prawns by Helga Soo

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Sweet & Sour Prawns modified from Forest Leong's Sweet & Sour Pork Recipe

Ingredients
1kg XXL Prawns (devein & deshell)
Oil for deep frying
Little Oil for heating Sauce
Dashes of Hua Teow Wine

Marinade Prawns for 2 hrs
1 Egg White
1 tsp Salt
1 tsp Sugar
1 tsp Pepper
1 tbsp Oil
1 tsp Sesame Oil
1 tsp Baking Soda
2 tbsps Corn Flour & more for coating before deep frying
Mix All the above, add Prawns and mix well.

Sauce
50ml Feng He Garden Black Vinegar + 50ml Water
3 tbsps Sugar
150ml Ketchup
1 tsp Feng He Garden Dark Soy Sauce
1 tbsp Veg Mushroom Granules or Chicken stock Granules
Stir well and add 1 tbsp Corn Flour + 1 tbsp Water and mix well

Method
Coat Prawns a layer of Corn Flour before deep frying. Heat Oil and deep fry the Prawns till golden brown, set aside.

In a pan, heat a little Oil. Pour Sauce and once it is boiling, on high heat and add Prawns. Keep tossing the Prawns until the Prawns absorbs the Sauce. Dash little Hua Teow Wine, toss for 3 secs. Off heat and Dish out to serve.