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Chinese New Year Succulent Sweet & Sour Chilli Prawns

Chinese New Year Succulent Sweet & Sour Chilli Prawns

Chinese New Year Succulent Sweet & Sour Chilli Prawns

500g large, raw peeled Prawns
Bunch of Spring Onions trimmed
Three tbsp Sweet Chilli Sauce
Three tbsp Tomato Ketchup
One tbsp Golden Caster Sugar
One tbsp Light Soy Sauce
One tbsp Rice Wine Vinegar
Three tbsp Sunflower Oil
2.5 cm piece of Ginger cut
into fine matchsticks
One tsp Cornflour
Two Garlic Cloves minced
One – two medium heat Red Chillies, deseeded and chopped
Small tin of Pineapple Chunks

  1. De-vein the prawns (where needed) and cut the green tops from the spring onions and cut them lengthways into thin shreds – set aside for a final garnish.
  2. Slice thinly the white of the spring onions diagonally.
  3.  Mix the chilli sauce, ketchup, sugar, soy sauce and vinegar together in a small bowl.
  4. Heat half of the sunflower oil in a wok or large, deep frying pan, add the ginger and cook for 30 seconds, then add the prawns and stir-fry for two minutes, or until the prawns are just cooked through, transfer them to a plate.
  5. Mix the cornflour with one tablespoon of cold water.
  6. Return the wok or pan to the heat and add the remaining oil, the garlic, chilli and pineapple  chunks. As soon as they start to sizzle add the white spring onion slices and stir fry for 30 seconds.
  7. Add the chilli sauce mixture and cornflour mixture and simmer for a few seconds until  thickened and smooth.
  8. Return the prawns to the wok with the shredded green spring onions and toss everything together.

Mark says: “I like to serve
this dish with tasty egg fried rice for a delicious flavour of the Orient. This is a light and tasty dinner, quick and so simple to make and ideal this month with the Chinese New Year of the pig being celebrated on Tuesday, February 5! A little tip, if you prefer your dish more spicy leave the seeds in the chillies!”

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