Sweet and sour prawns recipe
Have a go at a takeaway classic at home with this easy sweet and sour prawns recipe. Stir crispy fried prawns into a simple sweet and sour sauce with peppers, carrots and fresh chilli for a healthy Chinese treat.
See method- Serves 4
- 25 mins to prepare and 15 mins to cook
- 154 calories / serving
Ingredients
- 300g raw king prawns, de-veined
- 1 medium egg white
- 1tsp cornflour
- 40ml groundnut oil
For the sauce
- 1 green pepper, de-seeded and diced
- 1 large onion, roughly chopped
- 1 small carrot, peeled and diced
- 200g canned water chestnuts, drained
- 1 red chilli, de-seeded and finely chopped
- 25ml groundnut oil
- 3tbsp sherry vinegar
- 2tbsp tomato ketchup
- 1tbsp soft light brown sugar
- 1tbsp light soy sauce
- 1tbsp cornflour, mixed with 1tbsp water (optional)
- sprig of coriander, to garnish
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Shop ingredientsEach serving contains
- Energy
- 650kJ 154.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 16.2gProtein 15.6gFibre 3.3g
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- Briefly whisk together the egg white, cornflour, and seasoning until smooth. Add the prawns and stir to coat.
- Heat the groundnut oil in a large wok over a moderate heat and stir-fry the prawns for 1 min. Remove and drain on kitchen paper. Clean the wok, then heat the groundnut oil for the sauce until hot over a moderate heat.
- Stir-fry the onion, red chilli, pepper, and carrot for 2-3 mins, then add the water chestnuts and cook for a further minute. Whisk together the sherry vinegar, tomato ketchup, soy sauce and sugar with 50ml of warm water. Pour into the wok, then add the prawns and bring to a simmer.
- If desired, thicken the sauce with the cornflour paste; whisk it in and bring to a simmer to thicken. Spoon onto a serving platter and garnish with a sprig of coriander before serving.
- See more Chinese recipes
