Butterfly Prawn With Sweet And Sour Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 lb fresh prawns, shelled, deveined and cleaned
• 2 eggs, beaten slightly
• 6 tablespoons flour
• 1 teaspoon salt
• 2 tablespoons sherry wine
• 3 tablespoons chinese pickles
• 1 (8 ounce) can pineapple (chunk style)
• 5 tablespoons rice vinegar
• 5 tablespoons sugar
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch, in 6 tblsp. water
• 1/2 green pepper, cut in small pieces
• 1 small fresh tomato, cut in wedges
• 3 cups oil

Recipe

• 1 cut and split open the backs of prawns; leaving both ends attached; flatten out to form a ring shape.
• 2 mix eggs, flour, sherry and salt.
• 3 heat oil in pan until hot.
• 4 dip prawns into batter.
• 5 deep fry until golden brown.
• 6 arrange cooked prawns in a plate.
• 7 mix pineapple juice, vinegar, sugar, soy sauce and cornstarch mixture; bring to boil.
• 8 stir quickly till sauce thickens; add chinese pickles, pineapple chunks, green pepper and tomato wedges; cook 1 minute.
• 9 pour sauce over prawns.
• 10 serve hot.