Ingredients
12-15 medium tiger prawns
1 jar Wing Yip Sweet & Sour Sauce (185ml)
1 medium white onion (sliced)
1 tsp chopped garlic
1 tsp grated ginger
100g small tin water chestnuts (diced)
1/4 pineapple, or 250g small tin pineapple rings (sliced)
1/2 red pepper (sliced)
3 spring onions (cut into 3cm lengths)
1 tbsp cornflour (for dusting)
500ml vegetable oil
2-3 tbsp water
1 tsp Wing Yip Sesame Oil
Cooking Method
Step 1
1. De-vein the prawns and cut along the back to butterfly.
Step 2
2. Dry on kitchen paper and dust lightly with cornflour.
Step 3
3. Heat the vegetable oil in a wok or deep pan and add the prawns one at a time.
Step 4
4. Once the prawns change colour (5-10 seconds) remove them from the oil with a slotted spoon and drain on kitchen paper.
Step 5
5. Spoon 2 tbsp of hot oil into a clean wok and add the chopped garlic and ginger.
Step 6
6. Add the Sweet and Sour Sauce and cook for approximately 2 minutes, adding a little water to thin the sauce (because the prawns are coated with cornflour, the sauce for this dish needs to be the consistency of thin gravy).
Step 7
7. Now add the onions, water chestnuts, spring onions and pineapple to the wok and cooked for a further minute to heat the vegetables through.
Step 8
8. Just before serving, add the crispy prawns to the hot sauce together with a few drops of Sesame Oil.
Step 9
9. Toss the prawns in the sauce and serve immediately.
Step 10
Hints and Tips: Dusting food in cornflour helps protect the food while deep frying. It seals in the juices and products a crispy coating.
