Szechuan 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.

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