Red sweet & sour prawns

Name: Red sweet & sour prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 432g can pineapple chunks drained and juice reserved; ½ tsp Chinese five-spice powder; pinch of ground white pepper plus a pinch extra to serve; 2 tbsp Shaoxing rice wine; 1 tbsp light soy sauce; 350g raw tiger prawns patted dry; 1 tsp cornflour; 1 tbsp rapeseed oil; 1 garlic clove crushed; 2½cm piece ginger finely grated; 1 red onion thinly sliced; 1 red chilli deseeded and finely chopped; 1 red pepper thinly sliced; 1 tsp toasted sesame oil; 1-2 spring onions finely sliced, to serve; 1 tbsp cornflour; 100ml vegetable stock; 1 tbsp light soy sauce; 1 tbsp tomato ketchup; 2 tbsp clear rice vinegar; 2 tbsp golden syrup

Total time: 20 min
servings: 6 servings
Dish type: Other

Contains crustaceansContains sesameContains soyContains sulphitesPescatarianPork-freeGluten-freeLactose-free

Prep

10 min

Cook

10 min

Total time

20 min

Ingredients

servings

432 g can pineapple chunks drained and juice reserved
0,5 c. à café Chinese five-spice powder
pinch of ground white pepper plus a pinch extra to serve
2 c. à soupe Shaoxing rice wine
1 c. à soupe light soy sauce
350 g raw tiger prawns patted dry
1 c. à café cornflour
1 c. à soupe rapeseed oil
1 garlic clove crushed
2,5 cm piece ginger finely grated
1 red onion thinly sliced
1 red chilli deseeded and finely chopped
1 red pepper thinly sliced
1 c. à café toasted sesame oil
1 -2 spring onions finely sliced, to serve
1 c. à soupe cornflour
100 ml vegetable stock
1 c. à soupe light soy sauce
1 c. à soupe tomato ketchup
2 c. à soupe clear rice vinegar
2 c. à soupe golden syrup

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Method

1
For the sauce, put the cornflour in a jug and gradually whisk in 50ml of the juice reserved from the pineapple can. Whisk in all the remaining ingredients for the sauce and set aside.
2
In a bowl, combine the five-spice powder, white pepper, 1 tbsp of the rice wine and soy sauce. Add the prawns and toss to coat, then set aside to marinate for 5 mins. Remove the prawns from the marinade and dust with the cornflour.
3
Heat a wok over high heat until shimmering, then drizzle in the oil. Swirl the oil, then add the garlic, ginger, onion and chilli. Stir-fry for 5-10 seconds, until the onion starts to caramelise. Add the prawns and let them sear on one side for 5 seconds before you stir. Deglaze with the remaining rice wine and toss the prawns, stirring for 1 min. Scatter in the peppers and toss, then mix in the drained pineapple chunks. Pour over the sweet & sour sauce and bring to the bubble. Cook until the sauce has deepened in colour, reducing for 2-3 mins, and the prawns and vegetables are tender and cooked through. Season with the sesame oil and a pinch of white pepper. Transfer to a serving plate and sprinkle over the spring onions to serve.

Nutrition

calories: 141 calories
fatContent: 3 grams fat
fiberContent: 1 grams fiber
sugarContent: 16 grams sugar
sodiumContent: 1.91 milligram of sodium
proteinContent: 7 grams protein
carbohydrateContent: 21 grams carbohydrates
saturatedFatContent: 0.3 grams saturated fat

Indicative values from the source, for the original recipe.

Source : bbcgoodfood

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