Thursday, 3 April 2014

Sweet and Sour prawns

When you go to a chinese restaurant there is without a doubt copious amount of food on the menu to choose from. I must say, the stand out for me is sweet and sour prawns.

Pork is commonly used for sweet and sour. I therefore decided to use prawns instead for a lighter dinner. Coupled with coconut rice, it hit the spot for something warm when its cold outside.

The only thing 'tricky' about cooking these prawns is to make sure that you are simmering the red sauce on a low flame. If not you will get a teaspoon of red sauce as the others would have evaporated, yes i am speaking from experience!

Feel free to add a dash of chinese white wine for a lovely dinner treat in.

Items you need:

- 1/4 cup of tomato sauce
- 1 teaspoon of tomato paste
- 1 whole onion diced
- 1 teaspoon of crushed garlic
- 1/2 a kg of prawns (head, back vein removed) leave the shell on for the sauces to cling well on the prawns.
- 1/4 cup of diced scallions (spring onions)
- 2 Tablespoon of olive oil

What's Next?

1. Heat the pan on medium high and sear the prawns. Fry for 3 minutes, remove and set aside.

2. Place the onions and garlic in the pan and fry. When the onions have browned add the tomato paste, 1 tablespoon of water to dilute and the diced tomatoes. Add the tomato sauce and mix well. Taste to ensure you have the right balance of sweet and sour to your liking.

3.Add the prawns in to the red sauce and coat well. Simmer for 3 minutes, remove, dress with spring onions and serve with rice or asian greens.


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