Sweet and Sour Prawns/Shrimp

Recipe by ImPat
READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • SAUCE
  • 1 12
    tablespoons sugar
  • 5
    teaspoons soy sauce
  • 3
    tablespoons Chinese white rice vinegar (or cider vinegar)
  • 1 14
    tablespoons tomato paste
  • 2
    tablespoons shaoxing rice wine (or dry sherry or sherry wine)
  • 1
    tablespoon cornflour (corn starch)
  • 2
    tablespoons water (to mix with cornflour)
  • PRAWNS
  • 1 12
    tablespoons peanut oil
  • 3
    garlic cloves (finely chopped)
  • 1
    piece ginger (2 cm finely chopped)
  • 1
    spring onion (finely sliced, original recipe called for 4)
  • 500
    g prawns (green or raw peeled and deveined, I removed tails)
  • 1
    carrot (peeled and julienned)
  • 12
    red capsicum (bell pepper)
  • 12
    green capsicum (bell pepper)
  • 2
    chilies (I used small red deseeded and julienned)
  • 1
    chili (I used small red finely sliced seeds as well)
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DIRECTIONS

  • SAUCE - combine all the sauce ingredients in a jug and set aside.
  • Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
  • Add prawns, carrot and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.
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