Crispy Chinese Battered Prawns
These Chinese Battered Prawns are easy to make and taste very much like the ones from Chinese takeout. I like to serve them with a side of homemade sweet and sour sauce for dipping.
Ingredients
Sweet And Sour Sauce
- ½ cup water
- ¼ cup brown sugar
- 3 tablespoons ketchup
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
Prawns In Batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 1 ½ cups cold water
- 1 pound prawns (tail-on, deveined, and shells removed)
- neutral oil (for frying)
Instructions
Sweet And Sour Sauce
- Combine all the sauce ingredients in a small saucepan and bring to a boil. Transfer to a small bowl.
- The sauce can be stored in the refrigerator for two weeks.
Prawns In Batter
- Whisk flour, cornstarch, baking powder, sugar, and salt in a medium bowl.
- Mix in cold water until just combined. It's okay if there are some lumps. The batter should be thick but pourable. You should be able to dip a prawn in and have batter cling to it, with excess dripping off.
- Heat about 1 inch of oil to 350℉. Holding the prawns from their tails, one by one, dip the prawns into the batter and drop them into the hot oil. Fry for 3-4 minutes until golden brown on both sides. Transfer to a paper towel-lined plate to absorb excess oil. Serve immediately with sauce.
Notes
Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days. The sauce can be stored in the refrigerator for two weeks.
Nutrition
Calories: 515kcalCarbohydrates: 73gProtein: 19gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 143mgSodium: 1841mgPotassium: 215mgFiber: 1gSugar: 17gVitamin A: 262IUVitamin C: 2mgCalcium: 201mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!