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 Sweet and Sour Prawns
Mum's House
We have added sliced pineapple to our sweet and sour prawns to make this a dish to be remembered. Replace prawns with chicken or pork if preferred but do remember to cut the meat into bite size pieces and season before dusting in cornflour. This concentrated sauce also comes in a 250ml jar so do increase your ingredients accordingly when using this size.
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Ingridents:
# 12-15 medium tiger prawns
# 1 jar of sweet and sour sauce (185ml)
# 1 medium sliced white onion
# 1 tsp chopped garlic
# 1 tsp grated ginger
# 1/2 small tin water chestnuts-(diced)
# 1/2 red pepper-(sliced)
# 1/4 pineapple-(sliced)
# 3 spring onions-cut into 3cm lengths
# 1 Tbsp cornflour-for dusting
# 500ml vegetable oil
# 2-3 Tbsp water
# a few drops of sesame oil
Steps:
1. Devein the prawns and cut alongthe back to butterfly.
2. Dry on kitchen paper and dust lightly with cornflour.
3. Heat oil in a wok or deep pan and drop the prawns in one at a time.
4. Once prawns change colour(5-10 seconds) remove from oil with a slotted spoon and drain on kitchen paper.
5. Spoon 2 Tbsp hot oil into a clean wok along with 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 onion, water chestnuts, spring onions, red pepper and pineapple to the wok and cook for a further minute to heat the vegetables through.
8. Just before serving, drop the crispy prawns into the hot sauce and add a few drops of sesame oil.
9. Coat the prawns with the sauce and serve immediately.
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| Get the following ingridents for Sweet and Sour Prawns from Mum's House® |
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| Sweet & Sour Sauce |
Black Tiger Prawn |
Pineapple |
Corn Flour |
Sesame Oil |
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| OTHER DISHES |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
