Sweet & sour crispy king prawns - wheat free recipe
If you miss Chinese takeaway then why not try to recreate it yourself. This recipe is really good, the batter is light and crispy and with a wheat and gluten free sweet & sour sauce, prawn crackers and rice it's a great homemade Chinese meal.
dietary information: | |
| wheat free |
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| gluten free |
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| nut free |
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| dairy free |
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| vegetarian |
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| vegan |
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serves 2
| 30 | king prawns, cooked, peeled & veined | |
| 50 | g | all purpose wheat free or gluten free flour (depending on dietary requirements) |
| 1 | tbsp | cornflour |
| 2 | tsp | baking powder |
| water | ||
| ½ | red pepper, chopped | |
| ½ | green pepper, chopped | |
| 4 | slices pineapple, chopped | |
| 250 | g | jar wheat free sweet & sour sauce |
| groundnut oil, for deep frying (can be substituted with another flavourless oil) |
| boiled rice | ||
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Please note this recipe contains nut oil |
| 1. | Dry prawns on kitchen paper. |
| 2. | Mix flour, cornflour, baking powder with enough water to make a fairly thick batter that will coat the prawns and not slide off. |
| 3. | Heat the oil until a drop of batter will sizzle and brown fairly quickly. |
| 4. | Carefully drop approx 6 - 7 batter coated prawns into the oil and allow to cook until batter has puffed up and turned golden brown, takes approximately 1½ - 2 minutes. |
| 5. | Remove cooked crispy prawns with a slotted metal spoon and place on a plate lined with several sheets of kitchen paper to drain. Keep warm in a moderate oven until all prawns are fried. |
| 6. | Place sweet and sour sauce, peppers and pineapple in a saucepan and gently heat. |
| 7. | Put a portion of rice on a plate and place the crispy king prawns beside it, then spoon the sweet and sour mixture over the prawns. |
This recipe contains nut oil, if you want to avoid using this then simply substitute with another flavourless oil suitable for deep frying.
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