Ketchup Glazed Prawns
茄汁大虾 · qié zhī dà xiā
Kids love this sweet-sour glaze — perfect weeknight dinner.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large prawns大虾🛒 local400 g
- ketchup番茄酱🛒 local3 tbsp
- sugar白糖🏮 asian1 tbsp
- vinegar白醋🏮 asian1 tsp
🌶️ Adjust to your taste
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Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Clean prawns and pat dry.
🔍 Look forVisual: 虾身干燥Dry prawns
You know it's right when: Ready to fry
2Heat oil and fry prawns until orange.
🔍 Look for High heat 3 minutesVisual: 虾身橙红Prawns orange
You know it's right when: Color changed
3Add ketchup, sugar, vinegar and water.
🔍 Look forVisual: 酱汁沸腾Sauce bubbling
You know it's right when: Boiling
4Simmer 2 minutes until sauce thickens.
🔍 Look for Medium heat 2 minutesVisual: 酱汁浓稠发亮Sauce glossy
You know it's right when: Glazed
5Toss prawns in glaze and serve.
🔍 Look forVisual: 虾身裹釉Coated
You know it's right when: Ready
Tips
- · Adjust sugar to taste.
- · Cornstarch slurry thickens sauce.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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