Sweet + Sour Prawns (HC)
Ingredients
- 1 tsp olive oil
- ½ onion, cut into chunks
- ½ green pepper, cut into chunks
- 4-5 baby corn, cut lengthwise
- 50g tinned pineapple chunks
- 6 tinned water chestnuts, halved (optional)
- 6 tinned bamboo shoots (optional)
- 80ml pineapple juice (from the tin)
- 1 tsp soy sauce (low sodium)
- 1 tsp white wine vinegar
- 1 tbsp tomato puree
- 1 tsp honey
- ½ tsp fresh garlic (or powder)
- ½ tsp fresh ginger (or powder)
- Pinch of Chinese five spice (optional)
- ½ tbsp cornflour
- 70ml water
- 60g wholegrain rice
- 140g cooked prawns (fresh or frozen, defrosted)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a pan over medium heat. Add the onion, green pepper, baby corn, pineapple chunks, water chestnuts and bamboo shoots (if using). Cook for 6–8 minutes, until the vegetables start to soften.
In a bowl, combine the pineapple juice, soy sauce, vinegar, tomato purée, honey, garlic, ginger and Chinese five-spice (if using). Stir well.
In a small bowl, mix the cornflour with the water, then add this to the sauce mixture, stirring to combine.
Cook the rice according to the packet instructions.
Pour the sauce over the vegetables, add the prawns, and stir well. Bring to a simmer and cook for 8–10 minutes, until the sauce is glossy and the prawns are heated through. Add a splash of water if the sauce becomes too thick.
Taste and adjust the flavour as needed.
Serve the sweet & sour prawns with the cooked rice and sprinkle with fresh parsley, if desired.
Note - You could use any vegetables you have or a shop-bought stir-fry packet (approx. 150g).