Sweet and sour prawns are a traditional Chinese recipe. Forget the local takeaway, these are so quick and easy to make at home.

Prepare in : 15 mins
Cook in : 10 mins

Ingredients

• 1 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp cornflour mixed with 2 tbsp water
• 425g can pineapple pieces, drained, juice reserved
• 1 tbsp groundnut oil
• 1 garlic clove, crushed
• Knob of fresh ginger, finely grated
• 2 red chillies, deseeded, 1 finely diced and 1 sliced
• 1 red pepper, sliced
• 225g can water chestnuts, drained
• 200g large raw peeled prawns
• 4 spring onions, sliced lengthways, to serve

Method
Mix the vinegar with the soy sauce, sugar, cornflour mix, pineapple juice and 100ml water.

Heat a wok over a high heat, then add the oil, garlic, ginger and diced chilli.

Stir-fry for 30 seconds, then add the pepper, pineapple and water chestnuts.

Cook for 2 minutes, add the sauce and cook for another 2 minutes.

Add the prawns, stirring for 2-3 minutes more until cooked. Serve sprinkled with spring onion and sliced chilli.