These Beer-Battered Sweet and Sour Fried Prawns make a perfect party food! They are crunchy and super delicious with one of the best homemade sweet and sour dipping sauces. I love how cute they look and how scrumptious they are. This is one of my favorite go-to prawn recipes!
These Prawns are great as an appetizer, side dish, a simple meal, or snack. You name it! I hope you can give these Sweet and Sour Prawns a try! Once started, it’s hard to stop eating! For a different experience with Shrimp, you can also check out my Sichuan Chili Shrimp with Korean Rice Cakes opskrift.
SWEET AND SOUR DIPPING SAUCE
This is the best homemade sweet and sour dipping sauce. Once made, you can store the dipping sauce in a jar and refrigerate for up to 3 weeks. Besides for the prawns in this recipe, you can use the dipping sauce in other dishes as well, such as fried chicken, pork, or fish. I love the red coloring in this sauce, which makes it look more vivid and appealing. This is optional, but I highly recommend.
HOW TO MAKE THIS SWEET & SOUR FRIED PRAWNS
I hope you will enjoy making this Chinese Beer-battered Sweet and Sour Prawns recipe! They taste wonderfully delicious with amazingly crunchy texture. These gorgeous fried prawns are perfect for party food, or as an appetiser, side dish, main course, or snack. Why not give it a try today?
MORE DELICIOUS PRAWNS RECIPES:
Healthy Sauteed Shrimp and Broccoli with Garlic Sauce
Chinese Beer-battered Sweet and Sour Prawns
Ingredienser
Sweet and Sour Sauce
- 1 cup Pineapple Juice
- 3/4 cup /150 g Brown Sugar
- 1/3 cup Riseddike
- 3 tbsp Ketchup
- 2 tbsp Lys sojasovs
- 1 1/2 tbsp Majsstivelse
- 2 tbsp Vand
- 1-2 drops Natural Red Food Coloring
Beer-battered Fried Prawns
- 300 g Shrimp, peeled and deveined, with tail intact
- 1 cup All-purpose Mel
- 1 1/2 tsk Bagepulver
- 1/4 tsk fine Salt
- 1/3 cup Cornstarch + 1/2 cup extra
- 330 ml cold Beer
- Vegetabilsk olie
- hakkede Forårsløg til pynt
- Havsalt
Sådan gør du
- First, prepare the Sweet and Sour Sauce. Add Pineapple Juice, Brown Sugar, Rice Vinegar, Ketchup, and Light Soy Sauce in a small saucepan and bring to a boil.
- Stir in the starch water (mix of Cornstarch and Water) and simmer for another minute or two until thickened, stirring constantly. Then add in 1-2 drops of Red Food coloring, keep stirring.
- Remove from heat and transfer to a bowl to cool down completely. You can store the sauce in a jar and refrigerate for up to 3 weeks.
- Next, prepare the Beer Batter. In a large mixing bowl, mix together All-purpose Flour, Baking Powder, Salt, and Cornstarch.
- Then gradually add in the cold Beer. Mix everything well until you get a smooth batter. A few small lumps won’t hurt!
- In a wok, on medium-high heat, add enough Vegetable Oil for the Shrimp to float. In the mean time, spread the extra Cornstarch on a plate.
- Fry the Prawns in batches. Coat a few Prawns with Cornstarch and shake off any excess. Dip each prawn into the batter one at a time and gently add into the hot oil.
- Cook for about 3 minutes or until the prawns are nicely golden and cooked through. Drain on paper towel or a wire wrack. Then sprinkle some Sea Salt.
- Transfer the Prawns to a serving plate. Garnish with some chopped Green Onions and sprinkle more Sea Salt if desired. Serve with the homemade Sweet and Sour dipping Sauce. Ready to enjoy!
Video
Noter
- For the homemade Sweet and Sour Dipping Sauce, the Red Food Coloring is optional!
- After you make the Sweet and Sour Dipping Sauce, you can store it in a jar and refrigerate for up to 3 weeks. It can be used in other dishes you make too.
- When mixing the beer batter, it is ok to have some lumps in the batter. These small lumps actually help to create the crispy skin.
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