Sweet & Sour Prawns
1 garlic
1 thumb ginger
1 red & 1 green chilli
1 red onion (about 115g), sliced
1/2 red pepper (about 80g), sliced
1/2 green pepper (about 80g), sliced
1/2 orange pepper (about 80g), sliced
100g cooked king prawns
100g chopped pineapple pieces
2 tablespoon Shao Shing
4 spring onions
Sauce:
3 tablespoons ketchup
2 tablespoon soy sauce
1 tablespoon sugar
100 ml pineapple juice
3 tablespoons cider vinegar
2 tablespoons Shao Shing
1 tablespoon cornflour
Spray a non stick wok with a little oil and heat. Add the garlic, ginger, chillis, peppers and red onion and stir fry over high heat until wilted. Add the Shao Shing to cool the wok when it gets too hot.
Meanwhile, mix together all of the sauce ingredients. When the vegetables are nearly cooked, pour in the sauce mixture and bring to the boil. Add the pineapple pieces and cook for about 2 minutes. Finally, add the prawns and cook for another 2 minutes, just to heat the prawns through. The sauce should be thickened and glossy.
Add the spring onions and toss through. Serve with jasmine rice.
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