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Sweet and sour prawns

Ross Burden from Good Food Bites
Piquant prawns in a sweet and sour sauce make a really speedy supper in this tempting wok-cooked recipe from Ross Burden

Sweet and sour prawns

Method

1. Heat the sesame oil in a wok over a high heat until smoking. Stir-fry the prawns with the ginger and onion briefly, and as the prawns turn pink, add the rice wine and stock.

2. Add the remaining vegetables and the pineapple chunks, and then continue to cook for 2 minutes.

3. Combine all the ingredients for the sauce, except the cornflour mixture and pour into the wok, stirring continuously.

4. Stir in half of the cornflour mixture, adding more as necessary, until the mixture is thickened.

5. Serve immediately.

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Serves: 2

Prep: 10 min
Cook: 8 min

Ingredients
1 tbsp Sesame oil
200g raw prawn tails, peeled
2cm knob of fresh ginger root, ut into matchsticks
1/2 onion, finely sliced
1 bunch of Spring onions, cut into 3cm pieces
1 tbsp rice wine
2 tbsp vegetable stock
1 red pepper, seeded and cut into chunks
1/2 carrot, finely sliced
150g Asparagus, blanched and trimmed
1/2 pineapple, peeled and cut into chunks