Butterfly Prawn With Sweet and Sour Sauce

• 1 lb fresh prawns, shelled, deveined and cleaned
• 2 eggs, beaten slightly
• 6 tablespoons flour
• 1 teaspoon salt
• 2 tablespoons sherry wine
• 3 tablespoons chinese pickles
• 1 (8 ounce) can pineapple (chunk style)
• 5 tablespoons rice vinegar
• 5 tablespoons sugar
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch, in 6 tblsp. water
• 12 green pepper, cut in small pieces
• 1 small fresh tomato, cut in wedges
• 3 cups oil

1. Cut and split open the backs of prawns; leaving both ends attached; flatten out to form a ring shape.
2. Mix eggs, flour, sherry and salt.
3. Heat oil in pan until hot.
4. Dip prawns into batter.
5. Deep fry until golden brown.
6. Arrange cooked prawns in a plate.
7. Mix pineapple juice, vinegar, sugar, soy sauce and cornstarch mixture; bring to boil.
8. Stir quickly till sauce thickens; add chinese pickles, pineapple chunks, green pepper and tomato wedges; cook 1 minute.
9. Pour sauce over prawns.
10. Serve hot.

fresh prawns, eggs, flour, salt, sherry wine, chinese pickles, pineapple, rice vinegar, sugar, soy sauce, cornstarch, green pepper, tomato, oil

Taken from www.food.com/recipe/butterfly-prawn-with-sweet-and-sour-sauce-366095 (may not work)