Camaron rebosado (battered prawns with sweet and sour sauce)

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.