Wednesday, 23 March 2016

Sweet and Sour Chilli Prawns

Sweet and Sour Chilli Prawns
  • 500g large, raw peeled prawns
  • Bunch of spring onions, trimmed
  • 3 tbsp sweet chilli sauce
  • 3 tbsp tomato ketchup
  • 1 tbsp golden caster sugar
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 3 tbsp sunflower oil
  • 2.5 cm piece of ginger, cut into fine matchsticks
  • 1 tsp cornflour
  • 2 garlic cloves, minced
  • 1-2 medium hot red chillies, deseeded and finely chopped
  • Small tin of pineapple chunks

Method:
De-vein the prawns if necessary.  Cut the green tops from the spring onions and cut them lengthways into thin shreds.  Set aside for a garnish.  Thinly slice the white parts of the spring onions on the diagonal.  Mix the chilli sauce, ketchup, sugar, soy sauce and vinegar together in a small bowl.

Heat half the oil in a wok or large, deep frying pan.  Add the ginger and cook for 30 seconds, then add the prawns and stir-fry for 2 minutes, or u til the prawns are just cooked through, transfer them to a plate.

Mix the cornflour with 1 tablespoon of cold water.  Return the wok or pan to the heat and add the remaining oil, the garlic, chilli and pineapple chunks.  As soon as they start to sizzle add the white spring onion slices and stir-fry for 30 seconds.  Add the chilli sauce mixture and cornflour mixture and simmer for a few seconds until thickened and smooth.  Return the prawns to the wok with the shredded green spring onions and toss everything together.  I served this with egg fried rice.

This is a light and tasty dinner, quick and so simple to make.  If you prefer your dish more spicy leave the seeds in the chillies.  

Recipe adapted from Delicious magazine