Sweet and sour prawns recipe

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 154 calories / serving
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ThaiChinese sweetandsourprawns He

Briefly whisk together the egg white, cornflour, and seasoning until smooth. Add the prawns and stir to coat.

Heat the groundnut oil in a large wok over a moderate heat and stir-fry the prawns for 1 minute. Remove and drain on kitchen paper. Clean the wok, then heat the groundnut oil for the sauce until hot over a moderate heat.

Stir-fry the onion, red chilli, pepper, and carrot for 2-3 minutes, then add the water chestnuts and cook for a further minute. Whisk together the sherry vinegar, tomato ketchup, soy sauce and sugar with 50ml of warm water. Pour into the wok, then add the prawns and bring to a simmer.

If desired, thicken the sauce with the cornflour paste; whisk it in and bring to a simmer to thicken. Spoon onto a serving platter and garnish with a sprig of coriander before serving.

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  • Ingredients

  • 300g raw king prawns, de-veined
  • 1 medium egg white
  • 1tsp cornflour
  • 40ml groundnut oil
  • salt
  • pepper
  • For the sauce

  • 1 green pepper, de-seeded and diced
  • 1 large onion, roughly chopped
  • 1 small carrot, peeled and diced
  • 200g canned water chestnuts, drained
  • 1 red chilli, de-seeded and finely chopped
  • 25ml groundnut oil
  • 3tbsp sherry vinegar
  • 2tbsp tomato ketchup
  • 1tbsp soft light brown sugar
  • 1tbsp light soy sauce
  • 1tbsp cornflour, mixed with 1tbsp water (optional)
  • sprig of coriander, to garnish
  • Energy 650kj 154kcal 8%
  • Fat 4g 5%
  • Saturates 1g 4%
  • Sugars 12g 14%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 16.2g Protein 15.6g Fibre 3.3g

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