How to make Sweet and Sour Prawns - SKK -

Deep fried marinated prawns cooked in a sweet and sour sauce

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium prawns (मध्यम आकार के प्रॉन्स), Salt (नमक)

Cuisine : Chinese

Course : Main Course Seafood

Sweet and Sour Prawns - SKK

Sweet and Sour Prawns - SKK Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Sweet and Sour Prawns - SKK Recipe

  • Medium prawns cleaned and deveined 16-20

  • Salt to taste

  • Soy sauce 2 teaspoons

  • Refined flour (maida) 1/4 cup

  • Black peppercorns crushed to taste

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Oil 2 tablespo for deep-frying

  • Spring onion bulbs halved 2

  • Spring onion green stalks sliced 2

  • Garlic cloves finely chopped 10-12

  • Tomato ketchup 1/2 cup

  • Red chilli paste 2 teaspoons

  • Canned pineapple slices cut into chunks 2

  • Cornflour slurry 4 teaspoons

  • Large green capsicum cut into triangles 1

  • Vinegar 1 teaspoon

  • Spring onion greens chopped for garnish


Step 1

Put prawns in a bowl. Add salt, soy sauce, refined flour, crushed peppercorns, garlic paste and ginger paste. Mix well and set aside.

Step 2

Heat sufficient oil in a kadai and deep-fry prawns till ¾ done. Drain on absorbent paper.

Step 3

Heat 2 tablespoons oil a non-stick pan.

Step 4

Add spring onion bulbs, sliced spring onion greens and garlic to the pan and sauté well. Add tomato ketchup and chilli paste, mix well and cook for 1-2 minutes.

Step 5

Add pineapple chunks and ½ cup water and mix well. Add salt and mix. Add cornflour slurry and mix well.

Step 6

Deep-fry capsicum in the hot oil in the kadai for a minute.

Step 7

Add prawns to the sauce and mix. Drain the capsicum, add to the pan and mix. Add vinegar and mix well.

Step 8

Garnish with chopped spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.