Camaron Rebosado (Battered Prawns with Sweet and Sour Sauce)

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.