1: Pat the tiger prawns dry with kitchen paper. Mix the soy sauce, egg and cornflour together in a medium bowl to a smooth batter. Add the prawns and turn to coat in the batter. Heat a 3–5cm depth of oil in a medium saucepan to about 180°C (check with a thermometer).

2: While the oil is heating up, for the sweet and sour sauce, mix the sugar, ketchup, rice vinegar, pineapple juice, soy sauce and water together in a small bowl. Set aside.

3: You will need to cook the prawns in a couple of batches. When the oil is hot, take half of the prawns from the batter and carefully lower them into the oil. Cook for 1–2 minutes on each side, then remove with a slotted spoon and place on a tray lined with kitchen paper to absorb any excess oil. Repeat to cook the rest of the prawns.

4: Place a large frying pan or wok over a high heat. Take 1 tbsp of the shallow-frying oil and add it to the pan. When it is hot, add the onion and garlic and stir-fry for 1 minute. Toss in the peppers and cook for another minute, then add the pineapple chunks and sweet and sour sauce mixture. Stir well.

5: Add the prawns back to the pan, along with the blended cornflour. Cook, stirring, for another 2 minutes or until the sauce thickens and the prawns are warmed through. Serve immediately, with jasmine rice.