Sweet and Sour Prawns
This is a quick and easy midweek meat free meal full of flavour and a favourite with my family. Serve with rice, it is also gluten free providing lots of veg and lots of flavour !
Serves 3-4
Ingredients
2 tbsp oil (vegetable, sunflower, rapeseed)
1 large onion finely chopped
2 cloves garlic finely chopped
2 inch piece of fresh root ginger grated (I freeze mine and grate from frozen)
1 red chilli finely chopped (or ½-1 tsp chilli sauce)
1 green, 1 red and 1 yellow pepper de-seeded and sliced
1 bunch spring onions – bulbs chopped small, leaves left long
435g tin Pineapple chunks
250g cooked Prawns (frozen or fresh)
For the sauce
2 tbsp cornflour
Juice from the tin of pineapples
2 tbsp sugar
50ml runny honey
30ml malt vinegar
100g Passata
100ml orange juice
50ml Dark Soy Sauce
Preparation
Start by making the sauce. In a measuring jug add the cornflour, a little at a time, and mix to a paste using the juice from the tin of pineapples, making sure there are no lumps. Add then all the other ingredients, give a good stir and set aside.In a roomy saucepan heat the oil then add the finely chopped onion and fry for several minutes until the onion starts to soften but not colour. Add then the garlic and fry over a low heat for 2-3 minutes. Then add the spring onions, ginger, sliced peppers, chilli or chilli sauce and fry for several minutes just until the vegetables begin to soften ever so slightly – they still need some bite!
Pour over the sauce from the jug and stir until the mixture thickens and starts to bubble then finally add the prawns and pineapple chunks.
Stir well and serve piping hot with boiled rice.