Sichwan Style Sweet & Sour Prawn

Initially, this was my attempt at Ching He Huang's sweet and sour prawn recipe. Since I did not have some of the ingredients with me, I had to improvise with what I had in stock. However, it did turn out good and tasted just like the sweet and sour prawn take-outs my cousin Neetha and I used to have from one of our favorite Srilankan Chinese restaurants. So, this one is for you couz!

Ingredients:

- 200g Prawn washed and deviened

For marinating:

- 1/2 tsp Paprika powder

- 1 tsp vinegar/ lime juice

- salt to taste

Marinate the prawns with the above ingredients. Leave aside for 5mins.

Deep fry in groundnut oil/ sunflower oil. (Fry for one min only so that the prawn retains bit of  its soft texture)

Place aside on plate

For sweet and sour sauce

- 2 Tsp ground nut oil ( I used sunflower oil and added grounded peanut in the wok)

- 5 shallots chopped in half

- 2 tsp Sichwan peppercorns

- 2 tsp ginger garlic paste

- 1 tsp of lime

- 1 jalapeno pepper(chilli) or 2 green chillies chopped finely

- 5 Tbsp Ketchup mixed in 200ml of water and 1tsp of cornflour (this is to thicken the sauce)

- 1 cube of jaggery or you can use 1 Tsp brown sugar

- salt to taste 

 For Garnish

- 2 spring onions chopped finely 

- few leaves of coriander chopped

Wok on and oil in. 

Add sichwan peppercorns, ginger-garlic paste, onions, green chillies and stir fry for a minute

Add the jaggery and stir until it melts

Add salt to taste

Add the ketchup mixture

Add the lime juice

Stir for 2mins

Take it off the flame

Pour this sauce on top of the fried prawns.

Garnish with spring onions & coriander

And so, there you have it. Sichwan style sweet and sour Prawns. 

Enjoy!