Camaron rebosado (battered prawns with sweet and sour sauce)

Main Dish
6 servings
20 min
30 min
Very Easy


Number of serving: 6
2 cups flour

1 teaspoon salt

1 kilo prawns, shelled and deveined, leave the tails on

2 large eggs, beaten

oil for deep frying


  • 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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The taste is so good, we like this at home.

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