Sweet & Sour Prawns
Sweet and sour prawns are a traditional Chinese recipe. Forget the local takeaway, these are so quick and easy to make at home.
Prepare: 15 mins
Cook: 10 mins
Prepare: 15 mins
Cook: 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
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.
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.
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