SWEET AND SOUR PRAWNS/SHRIMP
This recipe is based on one from ninmsn.com.au which the DH and I changed to suit our own tastes. The original included water chestnuts which we omitted and we added chillies to give a bit of bite and we thoroughly enjoyed the result. When we made it I used 580 grams of prawns but they were jumbo prawns - 7 all up and the 2 of us gobbled up the lot, using smaller prawns you could serve 3 to 4 people. I have included peeling the prawns in the preperation time.
Provided by ImPat
Categories Asian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- SAUCE - combine all the sauce ingredients in a jug and set aside.
- Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
- Add prawns, carrot and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.
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