Best Sweet Sour Prawns Recipes

SWEET AND SOUR PRAWNS/SHRIMP

Sweet and Sour Prawns/Shrimp image

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

Ingredients

1 1/2 tablespoons sugar
5 teaspoons soy sauce
3 tablespoons Chinese white rice vinegar (or cider vinegar)
1 1/4 tablespoons tomato paste
2 tablespoons shaoxing rice wine (or dry sherry or sherry wine)
1 tablespoon cornflour (corn starch)
2 tablespoons water (to mix with cornflour)
1 1/2 tablespoons peanut oil
3 garlic cloves (finely chopped)
1 piece ginger (2 cm finely chopped)
1 spring onion (finely sliced, original recipe called for 4)
500 g prawns (green or raw peeled and deveined, I removed tails)
1 carrot (peeled and julienned)
1/2 red capsicum (bell pepper)
1/2 green capsicum (bell pepper)
2 chilies (I used small red deseeded and julienned)
1 chili (I used small red finely sliced seeds as well)

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.

SWEET & SOUR PRAWNS

Sweet & sour prawns image

Transform prawns into a takeaway treat - sweet & sour prawns - in less time than it would take to have it delivered. Alternatively, try with chicken or pork, if you prefer

Provided by Barney Desmazery

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

300g raw king prawns
2 tbsp soy sauce
40g cornflour
sunflower oil, for deep-frying
handful of coriander leaves, roughly chopped
cooked rice, to serve
1 red onion, roughly chopped
2 red peppers, deseeded and roughly chopped
2 garlic cloves, finely grated
thumb-sized piece of ginger, finely grated
1 tbsp golden caster sugar
100ml malt vinegar
2 tbsp soy sauce
2 tbsp tomato ketchup

Steps:

Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.

Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3 milligram of sodium