Name: Sweet and sour prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Tbsp Chinese rice wine vinegar; 2 Tbsp dark soy sauce (Chinese); 1 tsp brown sugar; 2 Tbsp cornstarch (cornflour) mixed with 2 Tbsp water; 100 ml water; 1 can pineapple (approx 400 g); 1 Tbsp peanut (groundnut) oil; 1 clove of garlic, minced; 2 cm ginger; 1 red chilli; 1 red bell pepper; 1 small can of water chestnuts; 200g large prawns (cleaned); 4 spring onions, sliced diagonally

Sweet and sour prawns

24 Feb 2016

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

This sweet and sour prawns recipe uses the classic Chinese sauce that's normally served with pork or chicken. This is a lovely dish for a party or in Chinese menu.

Ingredients

1 Tbsp Chinese rice wine vinegar
2 Tbsp dark soy sauce (Chinese)
1 tsp brown sugar
2 Tbsp cornstarch (cornflour) mixed with 2 Tbsp water
100 ml water
1 can pineapple (approx 400 g)
1 Tbsp peanut (groundnut) oil
1 clove of garlic, minced
2 cm ginger
1 red chilli
1 red bell pepper
1 small can of water chestnuts
200g large prawns (cleaned)
4 spring onions, sliced diagonally

Instructions

Drain the pineapple, but keep the juice. Cut the rings into small pieces.
Drain, rinse and drain again the water chestnuts.
Grate the ginger. Deseed the chilli, remove the veins then chop the flesh up.
Cut the pepper into strips. Slice the onion.
Mix the vinegar, soy sauce, sugar and cornstarch paste with the water.
Heat a wok over high heat. When piping hot add the oil and stir-fry the chilli, ginger and garlic for half a minute.
Add the pepper, pineapple and chestnuts. Stir-fry for 2 minutes then pour in the sauce. Cook for 2-3 minutes. Stir in the prawns and cook for 2-3 minutes more.
When the prawns turn pink, turn off the heat. Sprinkle with spring onion slices just before serving.