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Sweet and Sour Prawns
Serves 4 Prep 15 min Cook 2 min Total 17 min Type Meal Origin Chinese

Sweet and Sour Prawns

Cantonese sweet and sour prawns: battered prawns deep-fried crisp and tossed in a tangy pineapple-vinegar-sugar sauce with peppers and on.

Serves 4 Prep 15 minutes Cook 2 minutes Units Rate

Overview

This is a very popular Chinese dish where the sweet and pungent flavours of the sauce combine beautifully with firm, succulent prawns. Simple to make and elegant enough for entertaining, it can be served as part of a larger Chinese meal or as a standalone starter. The balance of sweet, sour, spicy, and savoury creates an unforgettable sauce.

Serves: 4 Prep Time: 15 minutes Cook Time: 2 minutes

Ingredients

Protein & Vegetables

  • 225 grams prawns (shelled and de-veined)
  • 110 grams tinned chestnuts (or fresh water chestnuts, drained, sliced)
  • 75 grams red bell pepper (or green bell pepper, roughly chopped)
  • 2 spring onions

Cooking

  • 2 teaspoons groundnut oil
  • 2 teaspoons garlic (finely chopped)

Sauce

  • 70 ml Chinese chicken stock
  • 1 tablespoon dry sherry (or rice wine)
  • 2 teaspoons light soy sauce
  • 1 tablespoon tomato purée
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 2 teaspoons cornflour (blended with 2 teaspoons water)

Method

Stage 1 - Prepare

  1. Wash the prawns and pat dry on kitchen paper.
  2. Slice the water chestnuts.
  3. Cut the spring onions diagonally into 3 ½ cm pieces.

Stage 2 - Cook Prawns

  1. Heat a wok or large frying pan.
  2. When hot, add the oil and stir-fry the prawns for 1 minute.
  3. Remove them with a slotted spoon and drain on kitchen paper.

Stage 3 - Build Sauce

  1. Add the garlic and spring onions to the pan and stir-fry for a few seconds.
  2. Add the pepper and fresh water chestnuts (if using fresh) and stir-fry for 30 seconds.
  3. Add the sauce ingredients and bring to the boil.
  4. Simmer for 4 minutes.

Stage 4 - Combine & Serve

  1. If using tinned water chestnuts, add them now.
  2. Boil over high heat for another 30 seconds.
  3. Return the prawns to the pan and warm through.
  4. Serve immediately with steamed rice.

Notes

  • Fresh vs. tinned water chestnuts: Fresh add superior crunch; tinned are a convenient alternative but soften slightly upon extended cooking.
  • Prawn doneness: Prawns cook very fast. Ensure they don't overcook in the final warming step, they should be heated through but still tender.
  • Sauce balance: The combination of sugar, vinegar, tomato purée, and soy should be perfectly balanced. Taste and adjust if needed.

Serving

Serve with: Steamed white rice and a simple vegetable

Storage

  • Best served immediately
  • Keeps 1 day refrigerated (texture deteriorates; prawns may become rubbery)
  • Not recommended for freezing

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