his makes for an indulgent dish. It can be served as an appetiser for four or as a main for two. The juicy tiger prawns are coated in a Tsingtao Beer batter, deep-fried until golden and then laced in a fruity sweet and sour sauce.
By TV chef & cookery author Ching-He Huang. This dish makes a light and delicious summery appetiser. Tsingtao […]