Sweet and Sour Prawn Balls

Ingredients

• 10.5 oz (about 300–350 g)king prawns, peeled and deveined
• ½sweet onion, cut into small cubes
• ½bell pepper, cut into small squares
• to tastespring onions, for garnish
• 1 tspgarlic, roughly chopped
• ¼ tspsalt
• ¼ tspblack pepper
• 1egg white
• 1 cup (about 120 g)cornflour
• ⅓ cup (about 40 g)plain flour
• ¼ tspbicarbonate of soda
• 3 tbspketchup
• 3 tbspsugar
• 3 tbspwhite vinegar
• 1 tbsptomato purée
• ½ cup (120 ml)chicken stock, vegetable stock or water
• 1 tspcornflour
• ½ tspsalt

Instructions

1. 1

   Season the prawns

   Pat the prawns dry with kitchen paper. Season with salt and freshly ground black pepper, add the egg white and mix well. Set aside.

2. 2

   Mix the coating

   In a bowl, combine the cornflour, plain flour and bicarbonate of soda. Roughly chop the garlic and cut the onion and pepper into small cubes.

3. 3

   Coat the prawns

   Dredge each prawn in the flour mixture, pressing and dipping gently so it is evenly coated. Set the coated prawns on a tray or plate and repeat with the rest. Shake off excess flour before frying.

4. 4

   Make the sauce

   Put the stock, ketchup, vinegar, sugar, salt, tomato purée and cornflour in a small saucepan. Stir over medium heat until the sugar dissolves and the sauce thickens slightly. Take it off the heat and keep it warm.

5. 5

   Fry the prawns

   Heat vegetable oil to about 175°C (350°F). Deep-fry the prawns until crisp and light golden brown, then lift them out and drain on kitchen paper.

6. 6

   Stir-fry vegetables

   Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Stir-fry the chopped garlic for 10 seconds, then add the onion and pepper and cook for another minute.

7. 7

   Toss with sauce

   Return the fried prawns to the wok and pour in the sweet and sour sauce. Toss for 1–2 minutes so the prawns, sauce and vegetables are evenly combined.

8. 8

   Garnish and serve

   Take the wok off the heat and scatter over the chopped spring onions. Transfer to a serving plate and serve immediately.

What are sweet and sour prawn balls?

Sweet and sour is a familiar style of Chinese restaurant cooking, pairing a sharp vinegar note with sweetness and tomato-rich sauce. Here, king prawns are coated and fried, then tossed with vegetables and sauce just before serving.

The contrast is the appeal: crisp prawns meet a glossy, tangy coating, while onion and pepper add freshness and bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 25g protein, 75g carbs, 3g fat.

The prawns and egg white provide most of the protein, while the flour coating, sugar and any rice served alongside contribute carbohydrates. The frying oil and the oil used for the wok contribute fat; serve with extra vegetables alongside rice to make a more balanced plate.

The prawn coating

Dry prawns: Patting them dry helps the egg white and flour coating cling rather than slide off.

Flour mix: Cornflour gives the coating its crispness, while plain flour and a little bicarbonate of soda complete the mixture. Shake away loose excess before frying so it does not burn in the oil.

Getting the sauce right

Balance: Ketchup and tomato purée bring savoury sweetness, while white vinegar supplies the sharp, sour edge. Sugar softens that acidity as the sauce warms.

Thickness: Stir the sauce as it heats until it thickens slightly, then take it off the heat. It will coat the prawns further when everything is tossed together.

Frying for crispness

Oil temperature: Aim for about 175°C and fry until the coating is crisp and light golden brown. Work in batches if needed so the prawns have room to fry evenly.

Drain briefly: Transfer the prawns to kitchen paper after frying. Add them to the wok only when the vegetables and sauce are ready, to help keep the coating crisp.

Vegetables and timing

Quick aromatics: Garlic needs only 10 seconds in the wok before the onion and pepper go in. This short cook keeps the garlic fragrant without letting it burn.

Final toss: The prawns need just 1–2 minutes with the sauce and vegetables. Toss gently and serve promptly rather than leaving them to sit in the sauce.

What to serve alongside

Rice: Steamed rice makes a simple base and catches the extra sauce. Serve it alongside or underneath the prawns.

Fresh sides: Add a crisp salad or lightly cooked greens if you want more vegetables on the plate. Keep the side flavours mild so the sweet and sour sauce remains the focus.

Recipe notes & tips

• Pat the prawns thoroughly dry before seasoning and coating.
• Keep the sauce warm while you fry the prawns so the final toss is quick.
• Fry in batches if the pan is crowded, allowing the oil to stay hot.
• Have the garlic and vegetables chopped before heating the wok.
• Serve as soon as the prawns are coated in sauce for the best texture.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a meat-free sauce base.
• Adjust the tang: Add a little less vinegar for a milder sauce.
• Change the pepper: Use a different colour bell pepper for variety.
• Add heat: Include a little chopped chilli with the garlic.
• Serve with noodles: Swap steamed rice for noodles alongside the prawns.

Common mistakes to avoid

• Wet prawns: The coating may not cling well; pat them dry before adding the egg white.
• Excess flour: Loose coating can burn in the oil; shake it off before frying.
• Cool oil: The prawns can turn greasy rather than crisp; let the oil reach about 175°C first.
• Crowded fryer: Prawns may cook unevenly; fry them in batches with space around each one.
• Overcooking the final toss: The coating can soften; combine everything for just 1–2 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot; the coating will be less crisp after storage.

Frequently asked questions