Brian Ochieng

Sweet and Sour Prawns/Shrimp

Ingredients:

SAUCE

• 1 1/2 tablespoons sugar
• 5 teaspoons soy sauce
• 3 tablespoons Chinese white rice vinegar (or cider vinegar)
• 1 1/4 tablespoons tomato paste
• 2 tablespoons shaoxing rice wine (or dry sherry or sherry wine)
• 1 tablespoon cornflour (corn starch)
• 2 tablespoons water (to mix with cornflour)

PRAWNS

• 1 1/2 tablespoons peanut oil
• 3 garlic cloves (finely chopped)
• 1 piece ginger (2 cm finely chopped)
• 1 spring onion (finely sliced, original recipe called for 4)
• 500 g prawns (green or raw peeled and deveined, I removed tails)
• 1/2 red capsicum (bell pepper)
• 1/2 green capsicum (bell pepper)
• 2 chilies (I used small red deseeded and juliened)
• 1 chili (I used small red finely sliced seeds as well)

Directions:

1. 1
   SAUCE - combine all the sauce ingredients in a jug and set aside.
2. 2
   Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
3. 3
   Add prawns and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.