These Beer-battered Sweet and Sour Fried Prawns taste crunchy and wonderfully delicious. They are an amazing choice for party and perfect as an appetizer, side dish, or snack!
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!
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Notes
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.