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
1. De-vein the prawns and cut along the back to butterfly.
2. Dry on kitchen paper and dust lightly with cornflour.
3. Heat the vegetable oil in a wok or deep pan and add the prawns one at a time.
4. Once the prawns change colour (5-10 seconds) remove them from the oil with a slotted spoon and drain on kitchen paper.
5. Spoon 2 tbsp of hot oil into a clean wok and add the chopped garlic and ginger.
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).
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.
8. Just before serving, add the crispy prawns to the hot sauce together with a few drops of Sesame Oil.
9. Toss the prawns in the sauce and serve immediately.
Hints and Tips: Dusting food in cornflour helps protect the food while deep frying. It seals in the juices and products a crispy coating.