| Servings |
| 2 people |
| |
Ingredients
- 15 shelled de-veined tiger prawns, tail on
- 8 tbsp Corn flour
- 3.5 tbsp Tsingtao Beer
- 1 egg yok
- 1 pinch of sea salt and ground white pepper
- 1/2 red pepper, deseeded and diced into 1cm squares
- 2 spring onions, sliced into 2 inch pieces
For the sweet and sour sauce
- 1/2 tbsp grated ginger
- 1/2 cup vegetable stock
- 3.5 tbsp Tsingtao Beer
- 1/2 tbsp clear rice vinegar
- 2 tbsp Runny honey
- 1 tbsp Soft brown sugar
- 1 tbsp ketchup
- 1 small tin of pineapple chunks (or fresh)
- 2 tbsp pineapple juice from the tin
Instructions
- Into a bowl, add the beer, cornstarch and egg and mix together to make a batter. Season the batter with salt and ground white pepper.
- Add all the sauce ingredients into a jug and mix well.. Heat a small wok over high heat and add the sweet and sour sauce. Cook until the sauce is thick and sticky.
- Keep on a very low heat and toss through the diced red pepper and spring onions.
- Heat a wok over high heat to 180 degrees (to test the oil, drop in a small cube of bread and if it turns golden brown in 15 seconds you know it is ready).
- Dip each prawn into the beer batter mixture and gently drop into the oil. Fry for two minutes until golden.
- Remove the prawns with a slotted spoon and drain any excess oil on absorbent kitchen paper, then add the prawns to the sauce and toss together in the wok.
- Garnish with some finely sliced spring onions and serve immediately with some cooked jasmine rice or some gem lettuce leaves as an appetizer.
