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Posted on Wed 31st January 2024

Sweet and Sour Prawn Balls

Deep fried prawn balls are a staple dish in Chinese takeaways all over the UK. Here's how you can make them at home!




15 mins



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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! 

How to cook Sweet and Sour Prawn Balls