Sweet And Sour Tiger Prawns

Chinese.wok's picture

Nov. 10, 2011


Tiger prawns 8 Ounce (225 Grams, Uncooked)
Salt 1 Pinch
Egg white 1/4
Thick cornflour paste 1 Teaspoon
Oil 1/2 Pint , seasoned (300 Milliliter)
For the sauce
Oil 1 Tablespoon , seasoned
Onion 1/2 Small , cut into small thin slices
Carrot 1/2 Small , thinly sliced diagonally
Water chestnuts 4 Ounce , drained and sliced (115 Grams)
Soft brown sugar 2 Tablespoon
Rice vinegar 3 Tablespoon
Light soy sauce 1 Tablespoon
Chinese rice wine 1 Teaspoon
Tomato sauce 1 Teaspoon (Ketchup Or Puree, As You Prefer)
Stock/Water 4 Tablespoon
Cornflour paste 2 Teaspoon
Sesame oil 3 Drop



1. To prepare the prawns, shell and de-vein them and mix with the salt, egg white and thick cornflour paste.


2. In a preheated wok heat the oil and deep-fry the prawns in warm oil for about 30-40 seconds, remove and drain.

3. Wipe the wok clean, heat the tablespoon of fresh oil, stir-fry the onion, carrot and water chestnuts for about 1 minute.

4. Then add the sugar, vinegar, soy sauce, wine, tomato sauce and stock or water and bring to the boil.

5. Add the prawns, blend well and braise for 30-40 seconds, stirring constantly.


6. Finally thicken the sauce with the thin cornflour paste.


7. Add the sesame oil and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 672Calories from Fat 567

 % Daily Value*

Total Fat 64 g98.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 563 mg23.46%

Total Carbohydrates 16 g5.3%

Dietary Fiber %

Sugars 8 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet