Sweet and sour prawns

Sweet and sour prawns recipe

8 ratings

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


  • 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

Each serving contains

  • Energy

  • 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


  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 minute. 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 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.
  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.

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