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!