• Place peeled and clean prawns into a mixing bowl. Add salt, white pepper and Shaoxing cooking wine to the mixing bowl and mix together until evenly combined.
  240 g King Prawns, ½ tsp Salt, 1 tsp White Pepper, 1 tbsp Shaoxing Cooking Wine
• Add two tablespoons of self-raising flour to the mixing bowl and mix together until the prawns are coated in flour.
  2 tbsp Self-Raising Flour
• In a separate large bowl, mix self-raising flour and salt. Gradually add water and stir until combined.
  200 g Self-Raising Flour, 200 ml Water, 1 tsp Salt
• Leave the batter to rest for 5 minutes (this helps to remove lumps). After 5 minutes, add a teaspoon of vegetable oil and mix together.
  1 tsp Vegetable Oil
• Heat oil in a wok or pan over a medium heat. Coat a handful of prawns at a time in the batter.
• Add the battered prawns into the oil and fry for 4 minutes or until the batter is golden. Cooked prawn balls will float to the top, if they’re not floating, cook for an extra minute.

Sweet And Sour Sauce (Optional)

• To make the sweet and sour sauce, place water, sugar, ketchup, pineapple juice and vinegar into a wok or frying pan and heat over a medium to high heat.
  230 ml Water, 3 tbsp Sugar, 3 tbsp Ketchup, 3 tbsp Vinegar, 2 tbsp Pineapple Juice
• After 2 minutes, mix a small tablespoon of cornflour and a tablespoon of water in a mixing bowl and mix together. Add the cornflour mixture into the sauce and mix together. Leave the sauce to simmer for a further 1 to 2 minutes or until the sauce has thickened.
  1 tbsp Cornflour