Sweet and Sour Prawn Balls

• 400g king prawns 
• Salt and white pepper to taste

For the batter

• 110g plain flour
• 20g cornflour
• 150-200ml very cold beer or soda water

The Sauce

• 6 tablespoons tomato ketchup
• 4 tablespoons white rice vinegar or white wine vinegar
• 4 tablespoons granulated sugar
• 1 tablespoon light soy sauce

Mix the sauce ingredients together in a small prep bowl or ramekin.

In a bowl, sieve the flours and salt and pepper together, then add the beer/ soda water and mix well with a whisk until a smooth batter is formed. The batter consistency should be slightly thick, wrapping around the prawns to create a ‘fritter style' batter. Dip each prawn into the batter.

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. Carefully place a tablespoon into the oil, and then scoop up a prawn from the batter and place it in the wok (this is to ensure the prawn slips off the spoon). Place them in one at a time rather than dumping them all in. Cook the battered prawns in the oil for 4 minutes.  Be careful not to overfill the wok.

Now clean the wok out, leaving just a little oil behind. Pour the sauce in and allow to boil until thickened. Toss the prawns in and coat them with the sauce. Enjoy!