Sweet and Sour Prawns/Shrimp

Prep Time: 30 Minutes

Cook Time: 5 Minutes

Ready In: 35 Minutes

Servings: 4

This recipe is based on one from .au which the DH and I changed to suit our own tastes. The original included water chestnuts which we omitted and we added chillies to give a bit of bite and we thoroughly enjoyed the result. When we made it I used 580 grams of prawns but they were jumbo prawns - 7 all up and the 2 of us gobbled up the lot, using smaller prawns you could serve 3 to 4 people. I have included peeling the prawns in the preperation time.

Ingredients:

1 1/2 tablespoons sugar

5 teaspoons soy sauce

3 tablespoons chinese white rice vinegar (or cider vinegar)

1 1/4 tablespoons tomato paste

2 tablespoons shaoxing rice wine (or dry sherry or sherry wine)

1 tablespoon cornflour (corn starch)

2 tablespoons water (to mix with cornflour)

1 1/2 tablespoons peanut oil

3 garlic cloves (finely chopped)

1 piece ginger (2 cm finely chopped)

1 spring onion (finely sliced, original recipe called for 4)

500 g prawns (green or raw peeled and deveined, i removed tails)

1 carrot (peeled and julienned)

1/2 red capsicum (bell pepper)

1/2 green capsicum (bell pepper)

2 chilies (i used small red deseeded and julienned)

1 chili (i used small red finely sliced seeds as well)

Directions:

1. SAUCE - combine all the sauce ingredients in a jug and set aside.
2. Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
3. Add prawns, carrot and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.

By RecipeOfHealth.com