Mrs. Jackson Cooks

Life through food

Sweet and sour prawns (and not an orange goopy sauce in sight!)

on February 13, 2011

I must admit, I did make this back in January, right before all the travelling, I just didn’t have time to write about it. I do love sweet and sour. But I absolutely loathe the sauce they use in takeaways and that you get at the supermarket. It looks wrong, it smells wrong and it’s just so goopy! And nothing like what real sweet and sour tastes like… and I do happen to know what I’m talking about here.

Now, this recipe, probably isn’t authentic, in fact, its not, but it’s a lot better than the ready made stuff and better for you – no msg lurking in it. In terms of the veges in it – just put whatever’s in your fridge in. It doesn’t really matter. And you can substitute for just about any kind of meat. The original recipe is for pork but I didn’t have any so I used prawns instead. I got it from my Leith’s Simple Cookery book, but I’ve changed it from the original.

I must confess, I have had rave reviews on this recipe. So you can use it, in total confidence that it is completely yummy. It’s also very quick and pretty healthy too, especially to a take out alternative. A perfect friday night dinner infront of the tv with a bottle of wine.

Sweet and sour prawns

Serves 4

  • 24 raw king prawns, peeled.
  • 1 tbsp cornflour
  • 2 tbsp sesame oil or sunflower oil
  • 1 large onion, finely sliced
  • 1 red chilli, finely chopped
  • 2 carrots finely sliced
  • 2-3 bok choi bunches, sliced
  • 200g tin water chestnuts, drained
  • 3-4 tinned slices pineapple, cut into chunks, or about 2 handfuls of pineapple chunks.

For the sauce

  • 1 tsp cornflour
  • 4 tbsp cold water
  • 2 tbsp sugar
  • 2 tbsp dark soy sauce
  • 2 tbsp orange juice
  • 2 tbsp tomato puree
  • 2 tbsp rice or wine vinegar
  1. To make the sauce, mix the cornflour with the water and then add the sugar, vinegar, tomato puree, juice and soy sauce. Mix well to form an even consistency sauce.
  2. Dry the prawns and toss in the cornflour.
  3. Heat the oil in a wok or large frying pan. Add the prawns and fry quickly until pink and golden. Remove from the pan with a slotted spoon and drain onto kitchen towel.
  4. Add the onions to the pan and fry unti softened. Then add the chilli and fry for a further minute.
  5. Next add the carrots or other hard vegetables, followed by the bok choi or soft vegetables, as each starts to soften
  6. Finally add the tinned vegetables, followed by the prawns.
  7. Pour over the sauce, mix well to combine and cook just until the sauce starts to thicken.
  8. Serve over boiled rice in a huge bowl and some chopsticks.
  9. And pour yourself a glass of wine, just thinking of all the calories you’ve saved by not going to the takeaway.
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