Sweet and sour pork and prawns with jasmine rice

Sweet and sour pork and prawns with jasmine rice
  • Serves icon Serves 4
  • Time icon Ready in 20 mintues

This sweet and sour pork and prawns recipe with rice is ready in just 20 minutes, making it the perfect midweek meal.

Nutrition: per serving

Calories
622kcals
Fat
12.3g (2.8g saturated)
Protein
32.4g
Carbohydrates
96.4g (27.9g sugars)
Fibre
2.5g
Salt
2g
Calories
622kcals
Fat
12.3g (2.8g saturated)
Protein
32.4g
Carbohydrates
96.4g (27.9g sugars)
Fibre
2.5g
Salt
2g

Ingredients

  • 300g jasmine rice
  • 2 tbsp groundnut oil
  • 2 red peppers, sliced
  • 1 bunch of spring onions, sliced
  • 300g pork fillet, cut into cubes
  • 200g raw prawns, peeled
  • 200g tin pineapple chunks, drained
  • Handful of fresh coriander leaves to serve

For the sauce

  • 2 tbsp cornflour
  • 4 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 6 tbsp rice wine vinegar
  • 2 tbsp tomato ketchup

Method

  1. Put all the sauce ingredients into a pan with 100ml water. Stir, bring to the boil, then simmer for a couple of minutes until thickened.
  2. Simmer the rice in salted water for 10-12 minutes until tender, then drain. Meanwhile, heat 1 tbsp of the oil in a wok or pan, fry the peppers and spring onions for 1 minute, then remove and set aside.
  3. Heat the remaining oil in the wok, fry the pork for 5 minutes, turning, until cooked, then add the prawns and cook for 1 minute until pink. Return the veg to the wok with the pineapple and sauce, then heat through. Serve with the rice, sprinkled with coriander.

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