There’s something truly satisfying about the crunch of crispy Sweet and Sour Prawn Balls, especially when drizzled with a homemade sauce that packs a delightful punch of flavor. Imagine the moment when you bite into one of these golden delights—the perfect balance of texture and taste ignites your senses, making it hard to believe they were made at home and not ordered from your favorite takeout.
After a day filled with fast food disappointments, I decided it was time to elevate my dining experience with a dish that celebrates the joys of cooking. This recipe not only shines with its deliciousness but also offers a healthier, homemade twist on a beloved classic from Chinese cuisine. Packed with fresh ingredients and easy-to-follow steps, making these prawn balls at home is not just an option; it’s a culinary adventure waiting to happen! Whether you’re seeking a dish to impress guests or just a fun weeknight dinner, this recipe is your ticket to a flavorful escape. Let’s dive in!
Why are Sweet and Sour Prawn Balls a Must-Try?
Crispy Texture: The golden exterior provides a satisfying crunch that contrasts beautifully with the tender prawns inside.
Homemade Sauce: With simple ingredients, you’ll whip up a sweet and sour sauce that tastes fantastic without any artificial additives.
Healthier Option: Say goodbye to greasy takeout; these prawn balls are a guilt-free delight made with fresh, wholesome ingredients.
Versatile Dish: Perfect as an appetizer or main course, pair them with steamed rice or stir-fried noodles for a well-rounded meal.
Impressive Presentation: Serve these vibrant prawn balls at your next gathering and watch your guests rave about their restaurant-quality taste!
Quick and Easy: Ready in under an hour, this dish is perfect for busy weeknights when you crave something delicious and satisfying.
Sweet and Sour Prawn Balls Ingredients
For the Prawn Balls
• King Prawns – Main protein; ensure they are peeled and deveined for the best texture.
• Sweet Onion – Adds sweetness and flavor; substitute with yellow onion if needed.
• Bell Pepper – Provides crunch and color; feel free to use red, yellow, or green for a vibrant dish.
• Spring Onions – Garnish for freshness; chop finely for a pop of color on top.
• Garlic – Enhances the flavor base; chop roughly to allow for a robust taste.
• Salt and Black Pepper – Basic seasoning that elevates all other flavors.
• Egg White – Binds the flour coating to the prawns, ensuring a crispy finish.
• Corn Starch – Ensures crispiness of the coating; can substitute half with rice flour for a gluten-free option.
• Plain Flour – Provides structure to the batter; helps create that desired crunch.
• Baking Soda – Helps create a fluffy batter that crisps nicely when fried.
For the Sweet and Sour Sauce
• Ketchup – Serves as the base for the sweet and sour sauce; gives it that classic flavor.
• Sugar – Contributes sweetness to balance the sauce; adjust to taste for preference.
• White Vinegar – Adds tanginess; can substitute with apple cider vinegar if preferred.
• Tomato Concentrate/Puree – Enhances color and richness, creating a sauce you’ll want to drizzle over everything.
• Chicken Stock – Flavor base for the sauce; use vegetable stock for a vegetarian version.
• Additional Corn Starch – Used to thicken the sauce, giving it a luscious texture.
• Salt – Final touch for seasoning; balances flavors in the sauce beautifully.
How to Make Sweet and Sour Prawn Balls
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Prepare the Prawns: Pat dry the king prawns thoroughly and season them with salt and black pepper. Add the egg white, mixing well, and set aside to marinate for about 15 minutes.
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Mix Dry Ingredients: In a separate bowl, combine corn starch, plain flour, and baking soda. Stir thoroughly for an even mix that will give your prawn balls the perfect crispiness when fried.
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Chop the Vegetables: Prepare your garlic, sweet onion, and bell pepper by chopping them into small pieces. This will ensure they cook evenly and enhance the dish’s overall flavor profile.
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Coat the Prawns: Take each marinated prawn and coat it in the flour mixture, pressing gently to adhere the coating. Set the coated prawns aside on a plate while you prepare the sauce.
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Make the Sauce: In a saucepan, combine chicken stock, ketchup, white vinegar, sugar, salt, tomato puree, and the additional corn starch. Heat over medium-high, stirring constantly until thickened, then reduce heat to keep it warm.
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Fry the Prawns: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the coated prawns in batches for 3-4 minutes until they are crispy and lightly golden. Drain on paper towels to remove excess oil.
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Stir-Fry the Vegetables: In a wok, add a splash of oil and stir-fry the garlic, sweet onion, and bell pepper for about 1 minute, just until they soften and become aromatic.
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Combine Everything: Add the fried prawns back to the wok, pouring in the sweet and sour sauce. Toss everything together gently for 1-2 minutes, allowing all ingredients to coat evenly.
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Garnish and Serve: Sprinkle finely chopped spring onions on top for a fresh finish. Serve immediately for that delightful crunch and vibrant flavor that celebrates this dish.
Optional: Drizzle with sesame oil for an added layer of flavor.
Exact quantities are listed in the recipe card below.
Sweet and Sour Prawn Balls Variations
Feel free to get creative with your prawn balls and tailor them to your taste!
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Spicy Kick: Add a tablespoon of fish sauce and minced bird-eye chilis to the sauce for an exciting twist. This spiciness heightens the flavor profile, making each bite an adventure.
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Vegetarian Delight: Substitute prawns with firm tofu, pressing it to remove excess moisture. Adjust frying time to ensure they become perfectly crispy and golden.
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Coconut Crunch: Incorporate shredded coconut into the coating mixture. This unique addition gives a rich flavor and delightful texture that contrasts beautifully with the prawns.
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Herb Infusion: Add fresh herbs like cilantro or basil to the sauce just before serving. This gives the dish a fresh, aromatic touch that elevates its overall experience.
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Zesty Citrus: Mix in the zest of a lime or lemon into the sweet and sour sauce for a refreshing bright note. The citrus enhances the sweetness and gives it a vibrant, zesty twist.
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Nutty Flavor: Toss in some crushed peanuts or cashews right before serving for a crunch that complements the soft texture of the prawns.
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Sustainability Swap: Use shrimp or other seafood varieties, such as scallops, to mix up the protein while maintaining that delicious flavor you’re after.
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Gluten-Free Option: Replace plain flour and corn starch with a gluten-free all-purpose flour. This ensures everyone can enjoy these flavorful treats without gluten worries.
Make Ahead Options
These crispy Sweet and Sour Prawn Balls are perfect for meal prep! You can prepare the prawn mixture and even the sweet and sour sauce up to 24 hours in advance. Simply season and coat the prawns, then store them in an airtight container in the fridge. The sauce can also be made ahead—just refrigerate it in a separate container. To maintain the prawn balls’ crispiness, fry them fresh just before serving. When ready to serve, simply fry the marinated prawns, heat the sauce, and toss everything together for a quick meal that boasts all the homemade flavor without the last-minute rush. Enjoy the time-saving benefits and impress your family with homemade goodness!
Expert Tips for Sweet and Sour Prawn Balls
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Oil Temperature: Ensure your oil reaches 350°F (175°C) before frying to avoid greasy prawn balls. A wooden chopstick will help—bubbles should form quickly when it’s ready.
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Crispy Coating: For extra crunch, make sure to coat prawns thoroughly and let them rest for a few minutes before frying. This helps the coating stick better during cooking.
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Single Batch Sauce: Avoid doubling or tripling the sweet and sour sauce. Preparing it in small batches ensures your prawn balls stay crispy and don’t get soggy in excess sauce.
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Vegetable Substitutions: Feel free to customize your vegetable additions. Try tossing in carrots or snap peas for added texture and nutrition in your Sweet and Sour Prawn Balls.
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Air Frying Option: If you prefer a healthier option, you can air fry the prawn balls at 350°F (175°C) for 8-10 minutes, flipping halfway for even cooking.
What to Serve with Sweet and Sour Prawn Balls?
These delectable morsels deserve side dishes that will elevate your meal from good to unforgettable.
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Steamed Jasmine Rice: The delicate aroma and flavor of jasmine rice perfectly complement the sweet and tangy sauce, making every bite a harmonious experience.
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Stir-Fried Bok Choy: This nutritious green adds a lovely crunch, allowing you to enjoy a contrasting texture alongside the crispy prawn balls.
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Vegetable Fried Rice: A flavorful egg-fried rice with mixed vegetables provides a comforting base that soaks up the savory sauce, creating a complete meal.
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Chilled Cucumber Salad: The cool, crisp cucumbers dressed with a light vinaigrette offer a refreshing contrast to the hot, rich prawn balls, enhancing your dining experience.
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Spring Rolls: These crunchy and flavorful appetizers echo the Asian theme, offering a delightful variety of textures while being easy to share with friends.
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Mango Lassi: The creamy, sweet yogurt drink perfectly balances the tanginess of the dish, making it an unforgettable pairing that’s both pleasing and refreshing.
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Sesame Noodles: Tossed in a sesame-soy dressing, these noodles can soak up any excess sauce, creating an incredibly satisfying bite with every forkful.
How to Store and Freeze Sweet and Sour Prawn Balls
Fridge: Keep your leftover prawn balls in an airtight container for up to 3 days. Reheat them in the oven for a few minutes to regain crispiness.
Freezer: For longer storage, freeze cooked prawn balls in a single layer on a baking sheet, then transfer to a zip-top bag. They can be frozen for up to 2 months.
Reheating: To reheat frozen sweet and sour prawn balls, bake them from frozen at 375°F (190°C) for 15-20 minutes until heated through and crispy.
Sauce Storage: Store any leftover sweet and sour sauce separately in an airtight container in the fridge for up to 2 weeks, or freeze for future meals.
Sweet and Sour Prawn Balls Recipe FAQs
How do I select the right prawns?
Absolutely! For the best texture and flavor, choose fresh king prawns that are vibrant and have no discoloration. They should be firm to the touch and should not smell overly fishy. If using frozen prawns, ensure they are completely thawed and patted dry before cooking.
How should I store leftover prawn balls?
After enjoying your delicious sweet and sour prawn balls, you can store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for 5-10 minutes. This will help restore their crispy texture!
Can I freeze sweet and sour prawn balls?
Yes! To freeze, allow the cooked prawn balls to cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a zip-top bag. They can be stored in the freezer for up to 2 months. When you’re ready to eat, bake them from frozen at 375°F (190°C) for about 15-20 minutes until heated through.
What should I do if my prawn balls are greasy?
If you find your sweet and sour prawn balls are greasy, it might be due to the oil not being hot enough during frying. Always heat your oil to 350°F (175°C) before adding the prawns. You can also place the fried prawns on paper towels immediately after cooking to absorb excess oil, ensuring a crispier finish.
Are there any dietary considerations for this recipe?
Certainly! If you’re cooking for those with dietary restrictions, you can make these prawn balls gluten-free by substituting regular flour with a gluten-free flour blend and using cornstarch as a thickener. Be sure to check labels on all sauces, especially the ketchup and stock, to ensure they are suitable for gluten-free diets.
How long can I store the sweet and sour sauce?
You can store the homemade sweet and sour sauce in an airtight container in the refrigerator for up to 2 weeks. It also freezes well! Pour any extra sauce into ice cube trays, freeze until solid, then transfer to a zip-top bag for easy portioning later.
Crispy Sweet and Sour Prawn Balls That Beat Takeout Anytime
Ingredients
Equipment
Method
- Pat dry the king prawns thoroughly and season them with salt and black pepper. Add the egg white, mixing well, and set aside to marinate for about 15 minutes.
- In a separate bowl, combine corn starch, plain flour, and baking soda. Stir thoroughly for an even mix.
- Chop the garlic, sweet onion, and bell pepper into small pieces.
- Coat each marinated prawn in the flour mixture, pressing gently to adhere the coating.
- In a saucepan, combine chicken stock, ketchup, white vinegar, sugar, salt, tomato puree, and additional corn starch. Heat over medium-high, stirring constantly until thickened.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry the coated prawns in batches for 3-4 minutes until crispy and golden. Drain on paper towels.
- In a wok, add a splash of oil and stir-fry the garlic, sweet onion, and bell pepper for about 1 minute.
- Add the fried prawns back to the wok, pour in the sweet and sour sauce, and toss gently for 1-2 minutes.
- Sprinkle chopped spring onions on top and serve immediately.