Servings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
½ kg cleaned prawns
oil for frying
2 oz cauliflower
2 oz carrots
2 oz turnips (optional)
2 oz onions
1½ cup oil
3 cups chicken stock
½ cup vinegar
¾ cup sugar
1 cup tomato ketchup
¾ cup cornflour
¾ cup water
- Batter
10-12 tbsp flour
10-12 tbsp cornflour
5 eggs
2 tsp salt
1 tsp white pepper
1 tsp baking powder
Directions
- Batter
- Mix the flour, cornflour, eggs, salt, white pepper, baking powder to make a batter.
- Dip the prawns in the batter and deep fry (in the shape of small balls).
- Sauce
- Cut the carrots and turnips in cubes.
- Cut the cauliflower into flowerettes.
- Half-fill a large pot with water and bring to a boil.
- Put the carrots, turnips, and cauliflower in the boiling water and cook till half done.
- Remove and put in cold water for a few minutes, then drain.
- Heat 1 cup of oil and stir fry all the vegetables for a minute.
- Add chicken stock, vinegar, sugar, and tomato ketchup. Stir and cook for a couple of minutes,
- In a small bowl, dilute the cornflour in water and add to the stock. Stir and cook for a minute.
- Add the remaining ½ cup of oil and fried prawns. Cook for a minute and remove from flame.
Notes
- If the sauce is too sweet, add a little vinegar.
- If the sauce is too sour, add a little sugar.
