Add salt and white pepper to the prawns and mix. Whisk an egg and pour it onto the prawns, mix until the prawns are coated evenly in the egg.
240 g King Prawns, ½ tsp Salt, 1 tsp White Pepper, 1 Egg
Pour cornflour (corn-starch) into a bowl or large plate. Coat each prawn in the cornflour.
60 g Cornflour
Heat oil in a wok or pan on a medium to high heat. When the oil is hot, place a couple of prawns into the oil individually.
Mix the prawns around occasionally to avoid them sticking together. Once fried (2-3 minutes) set aside the crispy prawns for later. Whilst the prawns are frying, I like to make the sauce.
In a mixing bowl mix together ketchup, sugar, vinegar and light soy sauce. Set aside for later use.
8 tbsp Ketchup, 8 tbsp Sugar, 8 tbsp Vinegar, 1 tsp Light Soy Sauce
In a clean wok or frying pan add oil, chopped onions, red bell peppers and green bell peppers. Stir-fry the vegetables for 2 minutes.
½ Red Bell Pepper, ½ Green Bell Pepper, ½ Onion
To bring all the ingredients together. Add the sweet and sour sauce to the stir-fried vegetables and mix for 30 seconds or until the sauce has thickened
Then add the crispy king prawns and mix together until evenly distributed.