Red sweet & sour prawns
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Red sweet & sour prawns

By Ching-He Huang

Brighten your Lunar New Year with lucky red sweet & sour prawns. It is a tangy dish made with fresh or tinned pineapple for added sweetness

  • Prep:10 mins
    Cook:10 mins
    plus marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 141
  • fat 3g
  • saturates 0.3g
  • carbs 21g
  • sugars 0g
  • fibre 1g
  • protein 7g
  • salt 1.91g

Ingredients

  • 432g can pineapple chunks , drained and juice reserved
  • ½ tsp Chinese five-spice powder
  • pinch of ground white pepper , plus a pinch extra to serve
  • 2 tbsp Shaoxing rice wine
  • 1 tbsp light soy sauce
  • 350g raw tiger prawns , patted dry
  • 1 tsp cornflour
  • 1 tbsp rapeseed oil
  • 1 garlic clove , crushed
  • 2½cm piece ginger , finely grated
  • 1 red onion , thinly sliced
  • 1 red chilli , deseeded and finely chopped
  • 1 red pepper , thinly sliced
  • 1 tsp toasted sesame oil
  • 1-2 spring onions , finely sliced, to serve
  • 1 tbsp cornflour
  • 100ml vegetable stock
  • 1 tbsp light soy sauce
  • 1 tbsp tomato ketchup
  • 2 tbsp clear rice vinegar
  • 2 tbsp golden syrup

Method

  1. For the sauce, put the cornflour in a jug and gradually whisk in 50ml of the juice reserved from the pineapple can. Whisk in all the remaining ingredients for the sauce and set aside.

  2. In a bowl, combine the five-spice powder, white pepper, 1 tbsp of the rice wine and soy sauce. Add the prawns and toss to coat, then set aside to marinate for 5 mins. Remove the prawns from the marinade and dust with the cornflour.

  3. Heat a wok over high heat until shimmering, then drizzle in the oil. Swirl the oil, then add the garlic, ginger, onion and chilli. Stir-fry for 5-10 seconds, until the onion starts to caramelise. Add the prawns and let them sear on one side for 5 seconds before you stir. Deglaze with the remaining rice wine and toss the prawns, stirring for 1 min. Scatter in the peppers and toss, then mix in the drained pineapple chunks. Pour over the sweet & sour sauce and bring to the bubble. Cook until the sauce has deepened in colour, reducing for 2-3 mins, and the prawns and vegetables are tender and cooked through. Season with the sesame oil and a pinch of white pepper. Transfer to a serving plate and sprinkle over the spring onions to serve.

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