Make the sweet and sour sauce by combining the water, vinegar, orange squash, ginger, star anise, cinnamon, cloves, tomato puree, orange juice, oil, and sugar. Bring to a boil and simmer for 30-40 minutes.
Coat the prawns in the 100g of green dragon flour.
Heat 2-3 liters of oil to 180°C and fry the coated prawns for about 5 minutes until golden brown.
Thicken the sweet and sour sauce with a potato starch slurry and add the fried prawns.
