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Sweet and sour prawns

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

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
  • 200 g large prawns cleaned
  • 4 spring onions sliced diagonally

Method
 

  1. Drain the pineapple, but keep the juice. Cut the rings into small pieces.
  2. Drain, rinse and drain again the water chestnuts.
  3. Grate the ginger. Deseed the chilli, remove the veins then chop the flesh up.
  4. Cut the pepper into strips. Slice the onion.
  5. Mix the vinegar, soy sauce, sugar and cornstarch paste with the water.
  6. Heat a wok over high heat. When piping hot add the oil and stir-fry the chilli, ginger and garlic for half a minute.
  7. 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.
  8. When the prawns turn pink, turn off the heat. Sprinkle with spring onion slices just before serving.