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Sweet and sour prawns recipe

Sweet and sour prawns recipe

17 ratings

Have a go at a takeaway classic at home with this easy sweet and sour prawns recipe. Stir crispy fried prawns into a simple sweet and sour sauce with peppers, carrots and fresh chilli for a healthy Chinese treat. See method

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 154 calories / serving
  • Healthy

Ingredients

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

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

Each serving contains

  • 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

Method

Have a go at a takeaway classic at home with this easy sweet and sour prawns recipe. Stir crispy fried prawns into a simple sweet and sour sauce with peppers, carrots and fresh chilli for a healthy Chinese treat. 

  1. Briefly whisk together the egg white, cornflour, and seasoning until smooth. Add the prawns and stir to coat.
  2. Heat the groundnut oil in a large wok over a moderate heat and stir-fry the prawns for 1 min. Remove and drain on kitchen paper. Clean the wok, then heat the groundnut oil for the sauce until hot over a moderate heat.
  3. Stir-fry the onion, red chilli, pepper, and carrot for 2-3 mins, 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.
  4. 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.

See more Chinese recipes 

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