Sweet and sour prawns

  • for 4 people
  • Takes 15 minutes to make, 10 minutes to cook
  • Easy
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.

Nutritional info per serving

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


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.

From September 2010

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