Monday, October 17

Sweet and Sour Prawns

It's been a while since I hosted the 'Chinese' party at our place and I've been meaning to post this for a while now. This recipe is just one that I came up with after reading many recipes for this dish. I'd made this with tomato sauce before but the pineapples were a revelation!

A rich, thick velvety consistency is what you'll be looking for :)

What you'll be needing when cooking for 12:

3 tbsp rice wine vinegar
6 tbsp soy sauce
3 tsp brown sugar
6 tbsp corn flour mixed with 6 tbsp cold water
1 can (425g) pineapple pieces, drained; juice reserved
3 tbsp nut oil
3 clove of garlic, crushed
1 full piece ginger, finely grated
6 red chillies, deseeded and sliced
3 red pepper, sliced
600g raw peeled prawns
2 potatoes, peeled and diced (optional)*
12 spring onions, sliced lengthways, to serve

*I like using the potatoes to cut through the sweetness of the pineapple. Just a subtle hint of the sweetness is ideal!


1. Stir the vinegar, soya sauce, sugar, cornflour mix, pineapple juice and 300 ml water.

2. Heat a wok over high heat, add the oil along with the garlic, ginger and chili. Stir fry for 30 and add the pepper, potatoes (if using) and the pineapple. Cook for 2 minutes, add the sauce and cook for another 2 minutes.

3. Add the prawns, stir for 2-3 minutes. Adjust the seasoning if needed. Serve with spring onions and sliced chili.

Cheers! ^.^

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