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Sweet & Sour Prawn

  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 2 tbsp cornflour mixed with 2 tbsp water
  • 425g can pineapple pieces, drained, juice reserved
  • 1 tbsp groundnut oil
  • 1 garlic clove, crushed
  • Knob of fresh ginger, finely grated
  • 2 red chillies, deseeded, 1 finely diced and 1 sliced
  • 1 red pepper, sliced
  • 225g can water chestnuts, drained
  • 200g large raw peeled prawns
  • 4 spring onions, sliced lengthways, to serve.
  1. Mix the vinegar with the soy sauce, sugar, cornflour mix, pineapple juice and 100ml water. Heat a wok over a high heat, then add the oil, garlic, ginger and diced chilli. Stir-fry for 30 seconds, then add the pepper, pineapple and water chestnuts. Cook for 2 minutes, add the sauce and cook for another 2 minutes. Add the prawns, stirring for 2-3 minutes more until cooked. Serve sprinkled with spring onion and sliced chilli.
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