Sweet and Sour Prawns
Serves 4
Ingredients
Method
350 g King Prawns (Uncooked)
120 g Water Chestnuts (Tinned)
80 g Pepper (Red)
2 Onions (Spring Onions Finely Sliced)
2 tsp Groundnut Oil
2 Garlic (finely chopped)
80 ml Chicken Stock (Fresh)
20 ml Sherry (Dry)
2 tsp Soy Sauce (Light)
2 tsp Tomato Puree
15 ml Black Chinese Vinegar
15 g Sugar (Granulated)
2 tsp Cornflour
Wash and devein the prawns and place them on some kitchen paper.
Slice the water chestnuts, dice the pepper and slice the spring onions into batons.
Heat the oil in the wok and when very hot stir fry the prawns. Remove the prawns and drain on kitchen paper.
Add the garlic and spring onions to the pan and stir, then add the pepper and water chestnuts. Stir for 30 seconds and then add the sauce ingredients. Bring to the boil then turn it down to a simmer for a few minutes. Serve immediately.