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Sweet and Sour Prawn Stir-fry

Category: Main Dishes

Serves: 3 people

Preparing time: 00:00

Cooking time: 00:00


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.

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