Category Content - Sweet and Sour Prawns

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This easy to make sweet and sour sauce takes less than 10

minutes to make and is perfect with prawns, chicken or tofu

and lots of crunchy mixed vegetables.




Ingredients

350g uncooked, shelled prawns

200g basmati rice

2 tbsp sunflower oil

2½ tbsp cornflour

227g can pineapple chunks in juice

75g Demerara sugar

4 tbsp cider vinegar

3 tbsp soy sauce

1 tbsp tomato puree

300g packet Chinese stir-fry vegetables



Instructions


  1. Heat 1 tbsp oil in a wok and stir fry the prawns until just pink. Cook the rice according to the packet instructions.

  2. Meanwhile, put the cornflour and pineapple juice from the can in a jug and top up 300ml with water. Put in a saucepan with the sugar, vinegar, soy and tomato puree and bring to the boil stirring continuously until the sauce thickens.

  3. Stir fry the vegetables in the remaining oil for 2-3 minutes. Stir the vegetables, prawns and pineapple into the sweet and sour sauce and simmer for 1-2 minutes.

  4. Drain the rice and divide between 4 serving bowls. Spoon over the sweet and sour prawns and serve.


Cook’s Tips


For a chicken version, swap the prawns for 4 diced Superquinn Irish chicken breasts. Chicken takes a little longer to cook so simmer it in the sauce for 10 minutes before adding the vegetables.

Prawns are very easy to overcook so remove them from the pan as soon as they start to turn pink.