Food & Wine
Sweet and sour prawns
Don’t settle for takeaway when it’s so easy to whip up this delicious sweet and sour prawn dish.
Serves: 4
Ingredients:
- 500g raw banana prawns, peeled, deveined, heads removed
- 2 carrots, sliced
- 1 cup chopped red, yellow and green capsicum, cut into bite sized pieces
- ½ brown onion, chopped
- 1 tablespoon grated fresh root ginger
- 1 red chilli, deseeded, chopped
- 1 cup fresh pineapple, chopped
- 200ml pineapple juice
- 3 tablespoon vegetable oil
- 2 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- ¼ cup tomato sauce
- ¼ cup brown sugar
Method:
- Heat 2 tablespoons of oil in large wok over medium-high heat. Add prawns and stir-fry for 3 minutes, or until prawns are just cooked through. Remove from wok and set aside.
- Heat remaining oil in wok. Add onions and cook for 2 to 3 minutes, or until softened. Add chilli and ginger and cook for 2 minutes, then add pineapple, capsicums and carrots. Cook for 1 minute.
- Add vinegar, tomato sauce, soy sauce, sugar and pineapple juice. Bring to simmer and cook for 7 minutes, or until sauce begins to thicken.
- Return prawns to pan and toss to warm through and coat. Serve with a side of plain rice.
Related links:
Chicken and cashew nut stir-fry