About the Recipe
Crispy-fried Prawns coated in a vibrant, glossy, and thick sauce that balances bright tangy notes with sugar-sweetness and savoury soy undertones. This recipe includes pineapples, peppers, and spring onions, delivering a bold, fruity, and savoury flavour profile that is both comforting and tangy
Ingredients
2 Tbs Soy Sauce
1 Tbs Honey
100ml Tomato Ketchup
75ml Chicken Stock
1 Tbs Sherry
1 Red Chilli, sliced
1 Orange juice and zest
2 cloves Garlic, finely chopped
3cm Ginger, sliced and finely chopped
1 Red Pepper, diced
1 Green Pepper, diced
1 Yellow Pepper, diced
6 Spring Onions, sliced
2 Tbs Cornflour mixed with 2 Tbs Chicken Stock
300g raw shelled Tiger Prawns
250ml Cider
100g Gluten Free Self Raising Flour
Large pinch of Sea Salt
To Serve
3 Spring Onions, sliced
10g Coriander, chopped
50g Pineapple chunks
Preparation
To make the Sauce
In a pan add all the ingredients, except the Cornflour mixture, Cider, Flour and Tiger Prawns
Bring to the boil then simmer about 5-6 minutes, or until the sauce is reduced a little
Mix together again the Cornflour and Chicken Stock and add slowly to the pan until it begins to thicken slightly
Heat a deep fat fryer to degrees 180 degrees C
Mix together the Self Raising Flour and sufficient Cider to make a batter
Add a large pinch of Sea Salt
Coat the Prawns in the mixture and deep fry in batches until golden and crisp
About 2 to 3 minutes
Drain season with salt
To Serve
Add the Pineapple to the Sauce and allow to warm through
Divide the Sauce between 2 plates
Serve the Prawns on top, sprinkled with Spring Onions and Coriander
To indulge, add some fries