Authentic Chinese New Year recipe: Sweet and Sour Beer-Battered Prawns

Published Wednesday, Feb 18 2015, 15:20 GMT  |  By  |  Add comment
Chinese New Year takes place this Thursday (19 February), and what better way to celebrate than tucking in to some authentic food?

This gorgeous recipe for beer-battered prawns comes courtesy from TV chef Ching-He Huang and is guaranteed to satisfy your taste buds.

Perfect for either a starter or main, these prawns are deep-fried until crisp and golden, before being served with a fruity sweet and sour sauce – yum!

Beer battered prawns

© Tsingtao Beer


  • 15 (200g) shelled deveined Tiger prawns, tail on
  • 8 tablespoons corn flour
  • 50ml Tsingtao beer
  • 1 free range egg yolk
  • Pinch of sea salt and ground white pepper
  • ½ red pepper, deseeded and diced into 1cm squares
  • 2 spring onions, sliced into 2inch pieces
  • For the sweet and sour sauce:
  • 1 tablespoon grated ginger
  • 100ml vegetable stock
  • 50ml Tsingtao beer
  • 1 tablespoon clear rice vinegar
  • 2 tablespoon runny honey
  • 1 tablespoon soft brown sugar
  • 1 tablespoon ketchup
  • 1 small tin of pineapple chunks (or fresh)
  • 2 tablespoons pineapple juice from the tin


1 Into a bowl, add the beer, cornstarch and egg and mix together to make a batter. Season the batter with salt and ground white pepper.

2 Add all the sauce ingredients into a jug, mix well. Heat a small wok over high heat and add the sauce to the wok. Cook until the sweet and sour sauce is thick and sticky, keep on a very low heat and toss through the diced red pepper and spring onions.

3 Heat a wok over high heat to 180 degrees (to test the oil, drop in a small cube of bread and if it turns golden brown in 15 seconds you know it is ready).

4 Dip each prawn into the beer batter mixture and gently drop into the oil. Fry for two minutes until golden. Remove the prawns with a slotted spoon and drain any excess oil on absorbent kitchen paper.

5 Add the prawns to the sauce and toss together in the wok.

6 Garnish with some finely sliced spring onions and serve immediately with some cooked Jasmine rice or some gem lettuce leaves as an appetiser.

Prep Time

15 minutes

Cook Time

7 minutes

Nutrition Information

Serves 2 as a main or 4 to share

More gorgeous Chinese recipes:

Chinese Wok-Fried Chicken With Ginger and Honey
Crispy Duck Recipe
Chinese Potato Cakes
Ken Hom's Sweet and Sour Chicken

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