400g raw king prawns, peeled and deveined

Vegetable oil, for deep frying

The Sauce

6 tablespoons tomato ketchup

4 tablespoons caster sugar

4 tablespoons rice vinegar

The Batter

180g plain flour

20g cornflour (cornstarch)

½ teaspoon sea salt

¼ teaspoon ground white pepper

150–175ml chilled sparkling water (plus extra if needed)

PREPARATION

1. In a bowl, mix together the tomato ketchup, caster sugar and rice vinegar until the sugar begins to dissolve. In a separate bowl, combine the plain flour, cornflour, salt and white pepper. Gradually whisk in the chilled sparkling water until you have a thick batter that slowly drops from a spoon. Peel and devein the prawns if necessary, then pat them dry with kitchen paper.

COOKING

2. Heat the vegetable oil to 180°C in a deep wok or saucepan.

3. Dip one prawn into the batter as a test. If the batter is too thin to coat it generously, whisk in a little more flour.

4. Coat each prawn well in the batter.

5. Carefully lower each battered prawn into the hot oil, allowing the batter to begin setting before releasing it completely. 

6. Fry in batches for 3–4 minutes, turning occasionally until lightly golden and crisp. Drain on a wire rack or kitchen paper.

7. Heat a clean wok over a high heat with 1 teaspoon of fresh oil.

8. Pour in the prepared sweet and sour sauce and allow it to come to a vigorous boil without stirring initially.

9. Once the sauce is bubbling all over, add the fried prawn balls.

10. Toss quickly over the high heat until every prawn is evenly coated.

11. Continue tossing just until the sauce becomes glossy and clings to the batter.

12. Serve immediately while the batter is still crisp.

School of Wok Tips

 Sparkling water creates a lighter, airier batter thanks to its carbonation.

 The batter should be thicker than a tempura batter so it fills the natural curve of each prawn and creates the classic takeaway-style "prawn ball"

 Fry the prawns one at a time when adding them to the oil to prevent them from sticking together.

 Let the sauce come to a vigorous boil before adding the prawns—this creates a glossy glaze that coats them quickly without making the batter soggy.

FAQs

Why doesn't the batter contain egg?

An egg-free batter produces the characteristic pale, fluffy coating used for classic Chinese takeaway prawn balls, allowing the bright sweet and sour sauce to stand out.

Can I use still water instead of sparkling water?

Yes, but sparkling water gives the batter a lighter, airier texture and extra crispness.

Why is there no dark soy sauce in the sauce?

Leaving out dark soy sauce keeps the sauce bright red-orange, giving it the traditional appearance of Chinese takeaway sweet and sour prawns.