Sweet and Spicy King Prawns

This sweet and spicy king prawn dish is my home-style take on General Tso’s flavors, inspired by classic Chinese takeaway dishes but made lighter and fresher. It is one of those reliable recipes I cook when I want something comforting, bold, and quick. Crispy prawns coated in a sticky, savory sauce always disappear fast at the table, especially when served with steamed rice or noodles.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Method Video Notes

Ingredients

Main Ingredients:

400 gram raw king prawns peeled and deveined
4 tbsp cornflour
1/2 tsp salt
1/2 tsp white pepper
1 tsp garlic finely chopped
1 tsp ginger finely chopped
2 stalks spring onions finely chopped
1 tsp roasted white sesame seeds
Cooking oil for frying

Sauce Ingredients:

1 tbsp light soy sauce
2 tbsp Worcestershire sauce Bulldog brand
2 tbsp OK sauce
2 tbsp tomato ketchup
1 tbsp white rice vinegar
1 tsp hoisin sauce

Method

Prepare the sauce:

In a bowl, combine all sauce ingredients and whisk until well mixed. Set aside.

Coat the prawns:

In another bowl, season the prawns with salt and white pepper. Add cornflour and mix until evenly coated.

Fry the prawns:

Heat oil in a pan to about 2 inches deep over medium-high heat. Fry the prawns for 4 to 5 minutes until golden, crispy, and cooked through. Remove and drain on a plate.

Finish the dish:

In a clean pan, heat a small amount of oil. Fry the garlic and ginger for 1 minute until fragrant. Add the prepared sauce and stir briefly. Add the crispy prawns and spring onions, tossing to coat evenly.

Serve:

Transfer to a serving plate and sprinkle with roasted sesame seeds. Serve immediately with rice or noodles.

Video

Notes

Adjust sauce quantities if you prefer it sweeter or tangier.
For extra heat, add dried chili flakes or fresh chopped chili.
Best served immediately to keep the prawns crispy.