Prep time: 5 mins
Cooking time: 5 mins
Ingredients
-
- 1 tbsp
oil, for frying
- 6
prawns, large raw, peeled and deveined
- 1/2
red pepper, cored, deseeded and cut into chunks
- 1/2
green pepper, deseeded and sliced
- 100g
pineapple, fresh diced
- 125g/4oz
sugar
- 250ml
Blue Dragon Rice Vinegar
- 1 tbsp
tomato ketchup
- 1 tbsp
Worcestershire sauce
- Pinch of
salt
- 1 tbsp
cornflour, mixed to a paste with a little water
-
spring onion, finely chopped
Serves: 2
Try this recipe with
Medium Egg Noodle Nests
Sweet and Sour King Prawns
A takeaway classic that tastes fantastic when it’s homemade, and feels even less sinful when you realise it costs next to nothing to prepare.
Preparation:
- Heat the oil in a wok, then add the prawns and stir-fry for 2 mins. Remove and set aside.
- Stir-fry the peppers and pineapple. Remove and set aside.
- In the wok, mix the sauce ingredients together except the corn flour and add to the wok.
- When the sauce starts to boil add the cornflour to thicken.
- Return the prawns, peppers and pineapple to the sauce and heat through.
- Serve immediately garnished with spring onions.
Useful tip:
Prawns can be cooked with the shell intatct - especially successful when cooked over a barbeque... more