Ingredients for Sweet & Sour Fish in Batter

To make this delectable dish, you’ll need the following ingredients.

Main Ingredients

• 2 seabass fillets
• 1 spring onion (only the green bit)
• 1 piece of ginger
• 1 medium or large sized egg
• 3 cups of cornflour
• 0.5 red bell pepper
• 3 tablespoons of sweetcorn (or other veg of your choice)

Sweet & Sour Sauce

• 1 teaspoon of Chinese cooking wine
• 2 tablespoons of sugar
• 2 tablespoons of Chinese white rice vinegar
• 1 tablespoon of light soy sauce
• 1 tablespoon of tomato paste
• 1 tablespoon of cornflour
• 1 cup of water

Optional Marinate Ingredients

• 1 teaspoon of Chinese cooking wine
• 0.5 teaspoon of ground white pepper
• 0.5 cup of water
• 1 piece of ginger, julienned
• 1 spring onion (only the white bit), julienned

Flexible with Fillets

Don’t have seabass on hand? No worries! This sweet & sour fish recipe is versatile. You can swap seabass with cod, tilapia, or any other white fish fillets. Play around and find your favorite.

Cooking Steps for Sweet & Sour Fish in Batter

Got all the ingredients? Good! Time to start cooking.

1. Marinating Magic (Optional): Cooking for a picky eater or someone who isn’t a fan of the fishy taste? This step’s a game-changer! Grab fresh ginger and a spring onion, focusing on the white part, and julienne them. Mix them with 0.5 cup of water, a teaspoon of Chinese cooking wine, and 0.5 teaspoon of ground white pepper. Rub the mix well and let it sit—this concoction will help mask the fishy taste, making it a hit with the kiddos!
2. Preparing the Fish: Cut the seabass fillets into bite-sized pieces, approximately 3x5cm. Now, here’s a tip: Place your fillets skin down, and with your knife at a slight 45-degree angle, carefully cut the meat without cutting through the skin. It’s all about the texture!
3. Marinating the Fillets: If you chose to marinate, it’s time to immerse those fillets! Coat them evenly and let them soak up the goodness for 5 minutes. Dry them well afterward. If marinating isn’t your thing, just move to the next step.
4. Veggie Prep: Chop red bell pepper into little 1x1cm cubes. If your household loves sweetcorn like mine does, throw in 3 tablespoons of reduced-salt canned sweetcorn. Feel free to swap it out with your preferred veggies!
5. Sauce Mix: Time to prepare the sweet & sour sauce. Mix all the listed ingredients well and set aside. This sauce is going to elevate your dish to the next level!
6. Egg Coating: Beat the egg well. Coat your fish fillets, draining any excessive egg.
7. Cornflour Coating: Coat the fillets with cornflour thoroughly. Make sure those cross-patterned cuts are well-coated too!
8. Frying Time: Heat around 500g of vegetable oil to about 160 °C. Carefully place your fish fillets in and fry until they turn light brown. Cool them a bit and fry again until golden brown.
9. Vegetable Stir-Fry: Heat a tablespoon of oil in a frying pan. Add julienned ginger, spring onion, sweetcorn, and bell pepper, stir-frying for a minute.
10. Sauce Time: Stir your sweet and sour sauce once more and add it to the pan, stirring continuously until it thickens.
11. Finishing Touches: Turn off the hob and toss your fried fish fillets in the sauce, ensuring they are evenly coated.
12. Serve and Enjoy!: Plate your delightful sweet & sour fish and enjoy it with some rice! It’s so flavorsome; it might make fish lovers out of the staunchest skeptics.

Delicious Pairings

Strapped for ideas on what to pair with your delicious sweet & sour fish? Check out these recipes from our website:

• 15-Minute Egg Fried Rice: The quick, flavorful fix that complements the tangy delight of our sweet & sour fish marvelously! Dive into the simplicity and savoriness here: 15-Minute Egg Fried Rice
• Easy Okra Salad: Crunchy, refreshing, and downright addictive! A great balance to the rich flavors of the fish. Discover the freshness: Easy Okra Salad
• Tofu and Egg Stew: Soft, hearty, and comforting. A wholesome companion to the crispy, saucy fish bites! Warm up with this stew: Tofu and Egg Stew

More Sweet & Sour Adventures

If you’re a fan of the irresistible blend of sweet and tart, you’ll love exploring these other delicious renditions:

• Sweet & Sour King Prawn: A royal treat that’s a festival of flavors and textures. Dive into the delicacy: Sweet & Sour King Prawn
• Sweet & Sour Cauliflower: A vegetarian wonder that’s a dance of sweet, sour, and crispy! Savor the goodness: Sweet & Sour Cauliflower
• Sweet & Sour Chicken: Crispy, tangy, and utterly satisfying! Experience the authentic joy: Sweet & Sour Chicken

Savor the Flavor: How to Cook the Perfect Sweet & Sour Fish in Batter

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Medium

Servings

2

servings

Prep time

25

minutes

Cooking time

30

minutes

Discover how to cook a delightful Sweet & Sour Fish that’s bound to be a hit, even with the little ones! Explore the tangy, crispy, and utterly delicious dish at Lin’s Chinese Kitchen, perfect for those who are not fans of fish. Dive into the flavor-packed journey!

Ingredients

• Main Ingredients

• 2 seabass fillets

• 1 spring onion (only the green bit)

• 1 piece of ginger

• 1 medium or large sized egg

• 3 cups of cornflour

• 0.5 red bell pepper

• 3 tablespoons of sweetcorn (or other veg of your choice)

• Sweet & Sour Sauce

• 1 teaspoon of Chinese cooking wine

• 2 tablespoons of sugar

• 2 tablespoons of Chinese white rice vinegar

• 1 tablespoon of light soy sauce

• 1 tablespoon of tomato paste

• 1 tablespoon of cornflour

• 1 cup of water

• Optional Marinate Ingredients

• 1 teaspoon of Chinese cooking wine

• 0.5 teaspoon of ground white pepper

• 0.5 cup of water

• 1 piece of ginger, julienned

• 1 spring onion (only the white bit), julienned

Directions

• (optional marinating step) If you are cooking for a picky eater that can’t stand strong fishy taste like my daughter, this step is very important. Julienne 1 piece of fresh ginger, and 1 spring onion, the white part only. Pour 0.5 cup of water in the container and a tsp of Chinese cooking wine. Add 0.5 tsp of ground white pepper. Rub the ginger and spring onion with your fingers and mix well, let it sit.
• Cut your fish fillets into approximately 3x5cm bitable sizes.
• Place your fish fillets skin down. With your knife at a slight 45 degree angle, carefully cut the meat, just deep enough to reach the skin beneath without actually cutting through the skin. Next, cut the fish fillets crosswise (again, at a 45 degree angle).
• Place your fillets in the marinate bow, gently rub them and make sure all of them are coated evenly in the marinating juice. Leave it aside for 5 mins, take them out and dry them. (if you do not wish to marinate them, move to step 5.
• Chop your red bell pepper into 1x1cm cubes. My daughter loves sweetcorns, so I added 3 table spoons of reduce-salt canned sweetcorn.
• Julienne 1 piece of fresh ginger and 1 spring onion (only the green bit).
• Put all the sweet and sour sauce ingredients in a bowl, mix well, set aside.
• Beat the egg well.
• Coat your fish fillets with egg, and drain excessive egg.
• Coat your fish fillets with cornflour, and make sure you also coat the cracks of your cross-patterned cuts.
• Pour around 500g vegetable oil into a pot, bringing it to around 160 °C / 320 °F.
• Carefully place your fish fillets in and fry until light brown.
• Take them out, let cool, and fry a second time until golden brown, place them aside.
• Warm up a frying pan, add a tablespoon of oil, let it heat up.
• Add julienned ginger, spring onion, sweetcorn and belt pepper in, stir fry for 1 min.
• Mix your bowl of sweet and sour sauce again, pour it carefully in your frying pan, keep stirring until it thickens.
• Turn of your hob, put your fried fish fillets in, toss them around, make sure they are evenly coated by the sauce.
• Plate and enjoy with some rice!

Recipe Video

The post Savor the Flavor: How to Cook the Perfect Sweet & Sour Fish in Batter appeared first on Lin's Chinese Kitchen.

Health benefits of eating cauliflower

Did you know that this cruciferous veggie is not only delicious but also packed with loads of health benefits? Yep, you heard that right! Here are some reasons why you should consider adding cauliflower to your diet:

High in Nutrients: Get your daily dose of vitamins and minerals from cauliflower, including vitamin C, vitamin K, vitamin B6, folate, and potassium.

Anti-Inflammatory: Say bye-bye to inflammation with cauliflower’s sulforaphane, glucosinolates, and indole-3-carbinol, which have been shown to have anti-inflammatory properties.

Digestive Health: Feeling backed up? Cauliflower’s got your back! The fiber in cauliflower can help regulate bowel movements, prevent constipation, and even reduce the risk of colon cancer.

Heart Health: Give your ticker some love with cauliflower’s antioxidants and anti-inflammatory compounds that can help reduce the risk of heart disease by lowering cholesterol levels and improving blood pressure.

Cancer Prevention: Keep cancer at bay with cauliflower’s sulforaphane and other compounds that have been shown to have anti-cancer properties, especially in preventing prostate, colon, and breast cancer.

Brain Health: Get your noggin in tip-top shape with cauliflower’s choline content, which is essential for brain development and function.

Weight Management: Cauliflower is a low-calorie, low-carbohydrate vegetable that’s rich in fiber and water content, making it a superfood for weight management.

With all the great benefits, it would be silly of us not to eat it right? So, here comes the big questions …

Why Do People Hate Cauliflower?

Although cauliflower is packed with numerous health benefits and is a versatile ingredient in cooking, some people simply can’t stand the taste or smell of this cruciferous vegetable, and obviously, my husband is one of those people.

For some, the strong odor and bitter taste can be overwhelming, making it an unpleasant experience to eat. Others may have had a bad experience with cauliflower in the past, such as being served overcooked or under-seasoned cauliflower, which can leave a negative impression. Additionally, some individuals may have a genetic predisposition to finding the taste of cruciferous vegetables like cauliflower bitter or unpleasant. Despite this, there are many ways to prepare cauliflower that can appeal to even the pickiest eaters, such as roasting, grilling, or mashing it with spices and herbs to create a flavourful and nutritious dish.

In my case, I have tried several ways for Yannis to consume cauliflower, and only two methods succussed. One is cauliflower dumplings, the other is the good old sweet and sour.

In this article, I am going to introduce the Chinese sweet and sour version of cauliflower (糖醋菜花 táng cù cài huā), which made my Yannis’ eyebrow raise, and actually enjoyed eating it.

Ingredients for Sweet & Sour Cauliflower

Making this recipe is surprisingly simple so, naturally, the ingredient list is not that long. As you’d expect, the star of the show is the cauliflower itself. You can work with pretty much any kind of regular cauliflower.

The best way to know if you’ve got a good batch is to look at two things: firmness and tightness. The florets of your cauliflower need to be firm to the touch. Not much softness. They also need to be tightly packed with minimal to no gaps. You can also tell your cauliflower is good by looking at the color. White cauliflower should be pale with no black or “sunburnt” coloring anywhere.

Once you’ve got your head of cauliflower picked out, all you need are some common ingredients to make this astonishingly good dish.

Cauliflower balls

• 400g Cauliflower
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• ½ tsp salt
• 1 cup water
• Vegetable oil for frying

Sweet & Sour Sauce

• 1 clove of garlic
• 3 tbsp sugar
• 2 tbsp ketchup
• 3 tbs dark rice vinegar
• 1 tbsp soy sauce
• 3 tbsp water
• 1 tbsp cornstarch

Extra veggies

Here you can go with my list or use pretty much any other veggies you like.

• 30g fresh pineapple
• ½ bell pepper
• Spring onion for garnish

How to Cook Sweet & Sour Cauliflower

Now that you’ve assembled your ingredients, it’s time to get cooking.

1. Break cauliflower head into smaller pieces, wash and boil in hot water for 2 minutes, and let cool and dry (boiling cauliflower can help to remove some of the bitter compounds that are naturally present in the vegetable, which can enhance its flavor.)
2. Make the batter with 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of baking powder, 1.2 teaspoons of salt, and 1 cup of water, mix well until the texture is smooth and without any lumps.
3. Put the dried cauliflower into the batter, and coat evenly.
4. Mix 3 tbsp sugar, 2 tbs ketchup, 3 tbs dark rice vinegar, 1 tbs soy sauce (if you are allergic to soy, you may skip this, and add a bit more salt for the flavor), 3 tbs fresh water, 1 tbs cornstarch in a container, stir well, set it aside.
5. Cut 30g fresh pineapple and ½ bell pepper into bite-size pieces, and set aside.
6. Heat up the frying oil to between 350°F (177°C) and 375°F (190°C), shake off the excess batter, and carefully place the coated cauliflower in the oil to fry.
7. Take the fried cauliflowers out when they are nicely browned and re-fry them again until they are in nice golden color.
8. Take your wok or a big saucepan, heat up 1 – 2 tbs of vegetable oil, chop 1 clove of garlic while the oil is heating up, drop the garlic in, and stir fry until the nice aroma comes out.
9. Gently put in your chopped fresh pineapple and bell pepper into the saucepan, and cook for 1 minute.
10. Mix the sweet and sour sauce well and add it to the saucepan, keep stirring until thickens.
11. Add the cauliflower balls in, and give them a good toss around, so the sauce is evenly coated on the cauliflower balls.
12. Plate and spread some finely chopped spring onion for presentation.

Ready to serve and make sure to enjoy it while it is still warm. I love to pair it with some brown rice, but it also goes well with fried rice or noodles [IMG_6673]. 请慢用 (qǐng màn yòng )！

Now it’s your turn!

And there you have it! You’ve learned how to make a sweet & sour cauliflower dish that will surely convert the pickiest of haters in your home or friend group. Give it a go yourself and be sure to snap a photo and tag us on Insta!

Hate Cauliflower? Try This Sweet & Sour Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

This recipe shows you how to make a simple and delicious sweet & sour cauliflower dish.

Ingredients

• Cauliflower balls

• 400g Cauliflower

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 tsp baking powder

• ½ tsp salt

• 1 cup water

• Vegetable oil for frying

• Sweet & Sour Sauce

• 1 clove of garlic

• 3 tbsp sugar

• 2 tbsp ketchup

• 3 tbsp dark rice vinegar

• 1 tbsp soy sauce

• 3 tbsp water

• 1 tbsp cornstarch

• Extra veggies

• 30g fresh pineapple

• ½ bell pepper

• Spring onion for presentation

Directions

• Break cauliflower head into smaller pieces, wash and boil in hot water for 2 minutes, and let cool and dry (boiling cauliflower can help to remove some of the bitter compounds that are naturally present in the vegetable, which can enhance its flavor.)
• Make the batter with 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of baking powder, 1.2 teaspoons of salt, and 1 cup of water, mix well until the texture is smooth and without any lumps.
• Put the dried cauliflower into the batter, and coat evenly.
• Mix 3 tbsp sugar, 2 tbs ketchup, 3 tbs dark rice vinegar, 1 tbs soy sauce (if you are allergic to soy, you may skip this, and add a bit more salt for the flavor), 3 tbs fresh water, 1 tbs cornstarch in a container, stir well, set it aside.
• Cut 30g fresh pineapple and ½ bell pepper into bite-size pieces, set aside.
• Heat up the frying oil to between 350°F (177°C) and 375°F (190°C), shake off the excess batter, and carefully place the coated cauliflower in the oil to fry.
• Take the fried cauliflowers out when they are nicely browned and re-fry them again until they are in nice golden color.
• Take your wok or a big saucepan, heat up 1 – 2 tbs of vegetable oil, chop 1 clove of garlic while the oil is heating up, drop the garlic in, and stir fry until the nice aroma comes out.
• Gently put your chopped fresh pineapple and bell pepper into the saucepan, and cook for 1 minute.
• Mix the sweet and sour sauce well and add it to the saucepan, keep stirring until thickens.
• Add the cauliflower balls in, and give them a good toss around, so the sauce is evenly coated on the cauliflower balls.
• Plate and spread some finely chopped spring onion for garnish.

The post Cauliflower Not Your Thing? This Recipe Will Blow Your Mind appeared first on Lin's Chinese Kitchen.

If you are a sweet and sour fan, and you have tried our sweet & sour beef balls (糖醋牛肉丸 táng cù niú ròu wán) and sweet & sour king prawns (糖醋虾球 táng cù xiā qiú) recipes, in today’s article, we will be making a scrumptious sweet and sour chicken dish that could be a perfect addition to your summer menu. 

Can Sweet and Sour Chicken be Made in an Air Fryer?

An air fryer may sound like an unconventional way to make sweet and sour chicken. However, it can help you cut down on some of the cooking time while giving you the requisite crispiness this dish is known for.

Traditionally, sweet and sour chicken wouldn’t be made in an air fryer but that doesn’t mean using one is wrong. In fact, use whatever helps you make your chicken crunchy and crispy.

For this particular recipe, we’re using our air fryer to cook our chicken before introducing it to our sauce.

Is Sweet and Sour Chicken Healthy?

As with most dishes, it depends on a variety of factors. For starters, eating sweet and sour chicken from a Chinese restaurant on a constant basis is probably not good for you. In fact, the average sweet and sour dish made in restaurants is about 1760 calories per plate. That’s quite a bit when you factor in how much sugar is put into their sauce.

Homemade sweet and sour sauce is still loaded with calories but can be significantly better for you compared to store-bought. For one, you can control how much sugar and other ingredients you put into the sauce. Furthermore, you can keep the portion as low or high as you see fit.

In China, sweet and sour chicken and other dishes of this type aren’t eaten daily. In actuality, we may eat them on special occasions and usually as part of a bigger meal that is shared with everyone.

What is Sweet and Sour Chicken Made Of?

To make this sweet and sour chicken the authentic Chinese way, you will need the below ingredients:

• Chicken breast 420g
• Pineapple 150g
• Red onion 80g
• 1 tbsp light soy sauce
• 1 tsp Chinese cooking wine
• 1 tbsp starch
• 1 tbsp egg white (optional)
• Light soy sauce 2 tbsp
• Chinese cooking wine 1 tbsp
• Chinese dark vinegar 3 tbsp
• Sugar 2 tbsp
• Ketchup 2 tbsp
• Starch 1.5 tbsp
• Water 3 tbsp
• 1 cup of starch soaked overnight

Is Sweet and Sour Chicken Gluten-Free?

Typical sweet and sour chicken recipes in China aren’t gluten-free by default. The primary source of gluten comes from Chinese dark vinegar, Chinese cooking wine and soy sauce. These are all ingredients for making the sauce. In ours, we also add some ketchup which may or may not contain gluten depending on the brand you’re using.

Thankfully, the guidelines for making sweet and sour sauce aren’t strict. You can use gluten-free substitutes to make your sauce, and consequently our delicious sweet and sour chicken.

You can substitute our dark vinegar for gluten-free options, such as balsamic vinegar. For the Chinese cooking wine, you can sub in a dry sherry which will do the job just fine. Finally, you can use a gluten-free soy sauce.

Authentic Sweet & Sour Chicken Recipe

Recipe by LinCourse: Chicken, Sweet u0026amp; Sour

Servings

2

servings

Prep time

8

hours 

Cooking time

30

minutes

This authentic Chinese recipe shows you how to make a delicious sweet and sour chicken dish with pineapple in the air fryer.

Ingredients

• Main Ingredients

• Chicken breast 420g

• Pineapple 150g

• Red onion 80g

• Chicken Marinade

• 1 tbsp light soy sauce

• 1 tsp Chinese cooking wine

• 1 tbsp starch

• 1 tbsp egg white (optional)

• Sweet & Sour Sauce

• Light soy sauce 2 tbsp

• Chinese cooking wine 1 tbsp

• Chinese dark vinegar 3 tbsp

• Sugar 2 tbsp

• Ketchup 2 tbsp

• Starch 1.5 tbsp

• Water 3 tbsp

• Batter

• 1 cup of starch soaked overnight

Directions

• To create a better crispy texture, I suggest soaking the starch overnight and draining the excess water before cooking.
• Cut 420g chicken breast into 2cm cubes.
• Add 1 tbsp light soy sauce, 1 tsp Chinese cooking wine, 1 tbsp starch, 1 tbsp egg white (optional), massage well, and set it aside to marinate for 20 mins.
• Cut 150g of fresh pineapple into 2cm cubes.
• Cut about 80g of red onions into 1.5cm pieces.
• Mix the sweet and sour sauce in a container by adding 2 tbsp light soy sauce, 1 tbsp Chinese cooking wine, 3 tbsp Chinese dark vinegar, 2 tbsp sugar, 2 tbsp ketchup, 1.5 tbsp starch, and 3 tbsp water. Set it aside for later use.
• Drain excess liquid from the chicken cubes.
• Put them in the soaked starch, and mix well until all the chicken cubes are coated with a thin layer of wet starch.
• Heat up 3 cups of vegetable oil.
• I usually poke my chopsticks in the oil. If it forms small bubbles around the chopsticks, that means the oil is ready for frying.
• Gently fry the chicken cubes, until lightly golden. Take them out and place them on a piece of paper towel.
• Instead of refrying, I used my air fryer to fry at 200 ℃ for 10 mins. Don’t forget to shake the tray a couple of times in between so the chicken can be fried evenly.
• Heat up 2 tbsp of vegetable oil in a pot.
• Add in the onions first, and stir fry for 1 minute.
• Add the pineapples in and stir fry for a further 2 minutes.
• Stir the sweet and sour mix well, and add it into the cooking pot.
• Keep stirring until the sauce is thickened nicely (big bubbles, very visible), then turn off the heat immediately.
• Add in the chicken cubes, and stir gently but well until the sweet & sour sauce is coated on the chicken cubes evenly.
• Plate and serve with rice.

We hope you like and enjoy this super easy sweet and sour chicken recipe. If you are interested in other sweet and sour variations, please do feel free to try out our sweet & sour pork, sweet & sour beef ball, and our sweet & sour king prawn recipes. Enjoy (您慢用 nín màn yòng ）！

The post Sweet & Sour Chicken with Pineapple Air Fryer Recipe appeared first on Lin's Chinese Kitchen.

So, sometimes I wonder, why is the sweet and sour flavour so attractive, and one of the answers I found online is quite intriguing. It states that sweetness and sourness are two simple chemicals plants can produce and animals can detect. Therefore, such fruits gain an evolutionary advantage. This traces back millions of years ago.

Now, I am not sure if this is true or not, but certainly, both sweet and sour fruits, as well as food, trigger my appetite. My go-to dish for sweet and sour is, of course, the iconic Sweet & Sour Pork (糖醋里脊 táng cù lǐ jǐ), or the “quick and easy” version of Sweet & Sour Beef Balls. Sweet and Sour Prawn Balls (糖醋虾球 táng cù xiā qiú) is a great alternative when I want something lighter and more refreshing.

Ok, let’s get to it.

Sweet and Sour King Prawn Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

25

minutes

This authentic Chinese recipe shows you how to make a simple sweet and sour king prawn dish without the need for store-bought sauce.

Ingredients

• Main

• Fresh Kings Prawn 250g

• 1/2 of a medium-sized Pineapple

• Batter

• 1 medium-sized egg

• Corn starch 2 tbs

• Sweet & Sour Sauce

• Shaoxing Cooking Wine 1 tsp

• Tomato paste 1 tbs

• Chinese white rice vinegar 3 tbs

• Sugar 2 tbs

• Oyster sauce 1 tsp

• Corn starch 4 tsp

• Water 3 tbs

• Salt to taste

Directions

• To make this dish, we need to first prepare our King Prawns. Cut the back open and remove the intestinal tract. This will also help our prawns curl into a nicely rounded ball when cooking.
• Now we need to marinate the prawns. Add 1 tsp Shaoxing Cooking Wine and 1 tsp Oyster sauce to the prawns and let them marinate.
• While the prawns are being marinated, let’s prepare the sweet and sour sauce. Add 1 tbs tomato paste, 3 tbs Chinese white rice vinegar, 2 tbs sugar, 3 tbs water, 1 tsp Shaoxing Cooking Wine, 4 tsp corn starch and salt to taste in a bowl. Mix well and set aside.
• Prepare half of a pineapple. Remove the core part (which is hard to chew) and cut into 2cm x 2cm x 2cm cubes.
• Add 2 tbs corn starch and an egg to our marinated prawns with a pinch of salt. Mix well and set aside.
• Heat up vegetable oil in a small saucepan with medium-high heat (the oil should be deep enough to cover at least half of each prawn). Wait for the oil to warm up. My way of checking is to stick chopsticks in and when I see small bubbles forming around the chopsticks’ tips, I know the oil is ready for frying.
• Gently place the prawns in one by one after shaking off the excessive batter on the prawn and wait for the outside to harden.
• After they are all done, transfer them into an air fryer fry for 8 mins at 180 °C. If you don’t have an air fryer, fry them a second time over high heat until golden.
• Heat up 1 tsp of oil in your cooking pot or wok over high heat. Add the pineapple cubes in and stir fry for 2 minutes until softened.
• Mix the sweet & sour sauce again before adding it to the pineapple in the pot. Keep stirring until it thickens, then add your prawn balls in. Mix well and plate.
• I garnished mine with chopped spring onions and white sesame seeds. Serve with rice and enjoy 请慢用 (qǐng màn yòng).

Try It Yourself!

And there you have it! With this recipe, you can make a delicious authentic sweet and sour king prawn dish without the need for store-bought sauce. Give it a try and let us know what you think in the comments. We’re also happy to answer any questions you may have. Also, remember to give us a follow on Instagram for more mouth-watering Chinese food photos.

The post Sweet and Sour King Prawn Recipe appeared first on Lin's Chinese Kitchen.

In China, we have lots of sweet and sour recipes, which I will slowly introduce to you over the course of several recipes, including this one. May it be pork, beef, chicken, egg, tofu, fish, or anything you can think of, we most probably have a sweet and sour recipe for it.

In this post, we’re going to cook a super quick adapted version of sweet and sour beef meatballs（糖醋牛肉丸 táng cù niú ròu wán ）together. And don’t be thinking you’ll need store-bought sauce. In this authentic recipe, you’ll be making it from scratch which is orders of magnitude better than what you find at the supermarket. You can literally have this done within 15 mins and… BOOM happy eating!

What You’ll Need to Cook This Dish

One box of beef meat balls from your local supermarket. Mine are dozen 10% fat meatballs roughly 350g. You’ll also need tomato puree, sugar, light soy, Shaoxing cooking wine, and the soul of this dish – Chinese dark rice vinegar.

Naturally, you’ll also need some veggies. For me, I chose one bell pepper and a handful of cherry tomatoes. You could also try pineapple or carrot and let us know if you find other vegetables or fruits that go well with the sweet and sour sauce.

Now let’s get cooking!

Quick Sweet & Sour Beef Meatballs Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Super Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

15

minutes

An authentic Chinese recipe that shows you how to make a homemade sweet and sour sauce with meatballs and vegetables.

Ingredients

• 10% fat beef meatballs 350g

• 1 x bell pepper

• 9 x cherry tomatoes

• Shaoxing cooking wine 1 tbs

• Light soy sauce 2 tbs

• Sugar 2 tbs

• Chinese dark rice vinegar 3.5 tbs

• Water 3.5 tbs

• Corn starch 2.5 tsp

• Tomato puree 1/2 tbs

Directions

• Let’s get the meatballs ready. Mix well with 1 teaspoon of vegetable oil, and cook them thoroughly. I used my air fryer because it makes the process fast and hassle-free. I set my air fryer at 200°C for 12 mins, which I have shaken the meatballs 2 times during the whole cooking process.
• While our meatballs are getting cooked nicely, let’s prepare our veggies. 
  Cut the cherry tomatoes in half and chop the bell pepper into small pieces (similar size as the cherry tomatoes). Place them aside for later use.
• Mix the sweet & sour sauce ingredients well in a bowl and set aside.
• Heat up a cooking pot on high heat, put 1 teaspoon of vegetable oil after the pot is properly heated.
• Wait for the oil to warm up and add your choice of veggies in. Let them cook for 2 mins.
• Add the cooked beef meatballs in. Keep stir fry for 30 secs until well mixed.
• Mix your bowl of sweet & sour sauce well, pour in the pot. Keep stirring on high heat until the sauce thickens.
• Place in a plate, you could choose to garnish with some white sesame seeds, finely chopped spring onions, or just serve as it is with rice. Enjoy! Or as we say in China: “您吃好 nín chī hǎo (Eat well)”.

Try It Yourself!

And there you have it! A quick and easy sweet and sour dish for pretty much any occasion. We’re quite confident that after making our sweet and sour sauce you’ll never go back to store-bought again. Let us know how it goes by leaving a comment below. We’re also around to answer questions if have any. And also remember to follow us on Instagram for more food photos!

The post Quick Sweet & Sour Beef Meatballs Recipe appeared first on Lin's Chinese Kitchen.