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May contain fragments of shell

Cooking

Pan fry in a little olive oil over a medium heat from 3 minutes, stirring occasionally.

Simple recipe

Sweet and Sour King Prawns: 200g raw peeled king prawns; 75g mangetout; 1 small red pepper, seeded and sliced thinly; 75g chopped pineapple; 2½cm ginger, peeled and finely chopped; 2 spring onions, chopped diagonally; 2 tbsp vegetable oil; 1 garlic clove, crushed; 150ml chicken stock; 1tbsp light soy sauce; 1 tbsp chinese rice wine or dry sherry; 2 tbsp tomato purée; 3 tbsp red wine, white or rice vinegar; 3 tbsp caster sugar; 1 tbsp cornstarch mixed with 2 tbsp water. Serves: 2 Method: In a small bowl mix together the chicken stock, soy sauce, rice wine or sherry, tomato paste, vinegar and sugar. In a separate small bowl, disolve the cornstarch in water. Blanch the mangetout briefly in boiling water until they turn bright green. Plunge in cold water and drain thoroughly. Heat the oil in a wok or large frying pan, add the ginger, garlic and spring onion and stir fry for 1 minute. Add the king prawns, mangetout, red pepper and pineapple. Stir fry for another 2-3 minutes. Push the prawns and vegetables up to the sides of the wok and add the sauce in the middle. Bring to a boil and add the cornstarch and water mixture. Stirring to thicken for approximately 1-2 minutes. Serve with rice or noodles.