Sweet & Sour Prawns

Sweet & Sour Prawns

If you're in the mood to recreate a takeaway favourite – albeit with a slightly healthier take – this dish is full of sweet veg, pineapple, cashews and crispy prawns. It’s perfect with noodles.
Photography: CHRIS TERRY
Total Time
20 Minutes
For the prawns:
100g of cornflour
2 egg whites
1 tsp of ground black pepper
½ tsp of salt
2 tbsp of cold water
Oil, for frying
300g of raw king prawns
For the sauce:
Oil, for frying
50g of cashews
3 cloves of garlic, sliced
1 red onion, cut into 3cm chunks
2 red peppers, cut into 3cm chunks
1 x 220g of tin of pineapple, chopped into chunks
4 tbsp of ketchup
3 tbsp of vinegar
To serve:
Chopped fresh coriander
3 spring onions, chopped in long pieces
Cooked noodles
Step 1

Put the cornflour in a bowl with the egg whites, pepper, salt and water. Mix to a smooth paste.

Step 2

Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3-4 minutes until crispy and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper.

Step 3

Now wipe out the pan and pour in another drizzle of oil. Add the cashews and toast until golden. Add the slices of garlic and cook till crisp and brown.

Step 4

Add the onion and pepper chunks and cook till just soft but still crunchy – this should only take 3-4 minutes. Now add the pineapple, ketchup and vinegar and mix through.

Step 5

Toss in the prawns and mix through, then finish by mixing in the coriander and spring onions. Serve with noodles.

Recipe courtesy of Nadiya’s Fast Flavours (Penguin Michael Joseph £22). Photo by Chris Terry

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