Sweet & Sour Prawns

This sweet and sour prawn dish skips the deep fryer entirely. Cooked prawns get gently warmed in a glossy sauce built from orange juice, soy sauce, apple cider vinegar, brown sugar, and ground ginger. The whole thing comes together on the stovetop in under 10 minutes of actual cooking.

Orange juice is the base of the sauce instead of the usual pineapple juice, giving it a brighter, less cloying sweetness. Cornstarch mixed into the juice before heating thickens the sauce as it comes to a boil, creating that classic glossy coating.

The prawns go in last and only heat for two minutes. They’re already cooked, and overcooking turns them from plump and snappy to tight and rubbery. Treat them gently.

Kitchen Tips

• Mix the cornstarch into the cold orange juice before adding it to the pan. Adding cornstarch to hot liquid creates instant lumps.
• Stir the sauce constantly as it thickens. Cornstarch sauces can stick and scorch on the bottom if you walk away.
• Tomato puree is optional but adds a richer color and a touch of savory depth. Crushed pineapple adds tropical sweetness. Use one or both depending on your preference.
• Serve immediately over steamed rice with stir-fried beansprouts on the side.

Variations

• Add diced bell peppers and sliced onion to the sauce before the prawns for a more substantial vegetable version.
• Use chicken breast cut into chunks instead of prawns. Brown it first, then build the sauce in the same pan.
• Stir in a teaspoon of chili flakes or sriracha for a sweet, sour, and spicy version.