How to make Sweet and Sour Prawns - SKK -
Deep fried marinated prawns cooked in a sweet and sour sauce
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
For more recipes related to Sweet and Sour Prawns - SKK checkout Pepper Garlic Malai Prawns, Fried Prawns in Mushroom Ginger Sauce, Konkani Prawn Curry-SK Khazana, Honey Garlic Prawns-SK Khazana . You can also find more Main Course Seafood recipes like Nut Crusted Rawas with Lemon Butter Sauce Prawns Puli Munchi Chilli Garlic Salmon with Ginger Spaghetti Prawn Hara Bhara Masala
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
Method
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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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 www.sanjeevkapoor.com 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.
