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).