Large king prawns (headed, shelled, and deveined)About size 18-20 per kg15 piece
SaltFor seasoning the prawns¼ tsp
MSG¼ tsp
White pepperJust a small amount¼ tsp
Garlic powderUse a generous amount so the flavor comes through1/3 tsp
Chinese five/thirteen spice (optional)A tiny amount for extra flavor~¼ tspest.
Green Dragon flour (or similar frying batter flour)The type of flour commonly used by takeaways for batter4 heaped tbsp
Warm waterSlightly warmer than lukewarm, helps hydrate the flour quickly500 ml
Bicarbonate of soda (baking soda)
For extra crispiness
¼ tsp
Plain flour (for dusting)Just a light dusting to help batter stick~3 tbspest.
Vegetable oil (for frying)~1½ litersest.
KetchupBase for the sweet and sour sauce4 tbsp
Water250 ml
A drop of oilFor glossiness in the sauce1 tsp
SugarA generous amount, since it's sweet and sour sauce5 heaped tbsp
White vinegarAdjust to taste for sourness30 ml
Red food coloring (powder form)Use powdered type, not liquid drops~¼ tspest.
Soy sauceA couple drops for darkening the color1/6 tsp
SaltFor seasoning the sauce1/3 tsp
MSGFor seasoning the sauce1/3 tsp
Potato starch slurryPotato starch mixed with water, used to thicken the sauce~2 tbspest.
Steps
1
Head, shell, and devein the king prawns, removing the sand vein along the back.
2
Season the prawns generously with salt, MSG, white pepper, and garlic powder (optionally a pinch of five-spice), mix well, and let marinate for 10-20 minutes—this is the main seasoning layer.
3
Make the batter by mixing the frying flour with baking soda, then stirring in warm water until combined (small lumps will dissolve on their own). Let the batter rest for about 10 minutes. Do not add salt, as it will tighten the gluten and prevent proper rising.
4
Heat vegetable oil in a wok or deep pan to around 160°C (320°F).
5
Lightly dust the marinated prawns with a thin layer of plain flour, shaking off any excess.
6
Dip the flour-dusted prawns into the batter, then carefully lower into the hot oil, gently shaking them to create a fluffy, textured coating.
7
Fry the prawns for the first time mainly to cook them through, turning occasionally to prevent sticking, until lightly golden—about 2-3 minutes.
8
Let the prawns rest for about 5 minutes, then reheat the oil to around 180°C (355°F) and fry them a second time for about 20 seconds to achieve extra crispiness and color.
9
For the sweet and sour sauce, combine ketchup, water, a drop of oil, a generous amount of sugar, white vinegar, powdered red food coloring, and a couple drops of soy sauce. Bring to a boil and cook for about 1 minute until the sugar dissolves.
10
Taste and adjust with salt and MSG, then gradually stir in the potato starch slurry until the sauce reaches your preferred thickness.
11
Plate the crispy fried prawn balls and serve with the sweet and sour dipping sauce.
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