One of my favorite dishes that my Lola use to make.
Fresh and succulent prawns + crispy batter + sweet and sour sauce = PERFECTION!, no more words are needed.
Here is the recipe:
2 cups flour
1 teaspoon salt
1 kilo prawns, shelled and deveined, leave the tails on
2 large eggs, beaten
oil for deep frying
1. In a mixing bowl, combine flour and salt. Dredge each prawn in the mixture, then dip in egg then dredge again in flour.
2. Heat oil in a pan or wok. Cook prawns in batches until they are cooked. Drain on paper towels.
For the sauce:
1/2 cup sugar
1/4 cup tomato ketchup
1/2 cup vinegar
2 tablespoon cornstarch dissolved in 1 cup water
Place sugar, ketchup and vinegar in a saucepan. Bring to a simmer over low heat. Stir in cornstarch mixture. Continue to stir until sauce is thick, make sure to stir occasionally.