The cooking time given below is for un-cooked prawns; if you use ready cooked prawns then reduce the cooking time by half.
You would need:
450g/1lb king prawns
600ml/1 pint oil for deep frying
1 tbsp finely chopped spring onions
1 tsp cornflour mixed with 1 tsp cold water
1 tbsp finely chopped fresh ginger root
200g/7oz Sweet and Sour Sauce
2-3 tbsp rice wine
lettuce leaves to serve
1. Thoroughly defrost the prawns if frozen, dry well and trim off the legs without peeling the body shells.
2. Deep-fry the prawns in warm oil for 30-40 seconds only, or as soon as the colour changes from grey to bright
pink. Remove with a slotted spoon and drain. (This stage omitted if using ready-cooked prawns).
3. Pour off the excess oil, leaving about 1 tbsp in the wok or pan. Add the spring onions, ginger and sweet and sour sauce.
4. Return the cooked prawns to the sauce with wine, stir to make sure that each prawn is coated with sauce; remove and arrange the prawns neatly on a bed
of lettuce leaves. Serve hot or cold.
All ingredients for this recipe can be purchased from the shop.