Sweet and sour prawns recipe

By Hannah Yeadon

  1. Serves 4
  2. Takes 15 minutes to make, 10 minutes to cook
  3. Rating

For a Chinese-inspired menu that's ready in 60 minutes, serve this prawn dish with spring rolls, stir-fried greens, lemon rice and exotic fruit salad.

tried and tested
Sweet and sour prawns


  1. 1 tbsp rice wine vinegar
  2. 2 tbsp soy sauce
  3. 1 tsp brown sugar
  4. 2 tbsp cornflour mixed with 2 tbsp water
  5. 425g can pineapple pieces, drained, juice reserved
  6. 1 tbsp groundnut oil
  7. 1 garlic clove, crushed
  8. Knob of fresh ginger, finely grated
  9. 2 red chillies, deseeded, 1 finely diced and 1 sliced
  10. 1 red pepper, sliced
  11. 225g can water chestnuts, drained
  12. 200g large raw peeled prawns
  13. 4 spring onions, sliced lengthways, to serve


  1. 1. Mix the vinegar with the soy sauce, sugar, cornflour mix, pineapple juice and 100ml water. Heat a wok over a high heat, then add the oil, garlic, ginger and diced chilli. Stir-fry for 30 seconds, then add the pepper, pineapple and water chestnuts. Cook for 2 minutes, add the sauce and cook for another 2 minutes. Add the prawns, stirring for 2-3 minutes more until cooked. Serve sprinkled with spring onion and sliced chilli.

Nutritional info

Per serving: 161kcals, 0.6g fat (0.1g saturated), 10.6g protein, 27.9g carbs, 19.9g sugar, 1.6g salt


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September 6

Was there a misprint on the 2 tablespoons of cornflour? Very thick and glutanous, I added more water to thin the sauce and then it needed extra soy sauce to flavour it! Have used other much better sweet and sour sauces, would likely not use this again:(


May 6

Made this last night with the spring rolls - used Chicken not Prawns, Very easy and tasted great.

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