How to make it
Soak the prawn in warm, salted water for 5 minutes. Rinse in cold water, drain, and pat dry with paper towels.
In a medium bowl, marinate the prawn with salt and sugar. Mixture with the egg and corn starch respectively.
Heat a pot of oil until its 160-170℃, add the prawn balls to the hot oil, until they are crisp and golden (3 to 4 minutes). Remove the prawn balls from the hot oil and drain them on paper towels.
Place the prawn balls in a pot, stir in the Lee Kum Kee Sweet & Sour Sauce and mix well.