Camaron rebosado (battered prawns with sweet and sour sauce)

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1 kilo prawns, shelled and deveined, leave the tails on
• 2 large eggs, beaten
• oil for deep frying

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Preparation

• 1. In a mixing bowl, combine flour and salt. Dredge each prawn in the mixture, then dip in egg then dredge again in flour.
  2. Heat oil in a pan or wok. Cook prawns in batches until they are cooked. Drain on paper towels.
  
  
  For the sauce:
  1/2 cup sugar
  1/4 cup tomato ketchup
  1/2 cup vinegar
  2 tablespoon cornstarch dissolved in 1 cup water
  
  
  Place sugar, ketchup and vinegar in a saucepan. Bring to a simmer over low heat. Stir in cornstarch mixture. Continue to stir until sauce is thick, make sure to stir occasionally.

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