A classic Chinese takeaway favourite - juicy prawns drenched in a delicious homemade sweet & sour sauce.
Brilliant paired with rice, noodles or stir fried vegetables!
200g large peeled king prawns - raw
1 red bell pepper - finely sliced
200g tin water chestnuts - drained
400g tin pineapple - drained & diced (save juice!)
1tsp brown sugar
2tbsp soy sauce
1tbsp rice wine vinegar
2tbsp cornflour (mix to a slurry with 2tbsp water)
1tbsp minced garlic
1tbsp chilli flakes
thumb of fresh ginger - grated
In a jug or bowl, add the vinegar, soy sauce, sugar, pineapple juice, cornflour mix & 100ml water, mix well till combined.
Heat oil in a wok until it begins to smoke, add the garlic, ginger & chilli, cook for around 30 seconds then add the pepper, pineapple and water chesnuts, cook for a further 2 minutes.
Add the sauce mixture, stir well and cook for 2 minutes or until it begins to thicken.
Add the prawns and stir, cook for around 2-3 minutes until cooked through.
Don't like prawns? try replacing with chicken, vegetables or a meat alternative, or use the sauce to top other tasty dishes.