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Thai Sweet & Sour Prawns

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This 15-minute dish comes together really quickly and is full of delicate prawns and tangy sauce. I thoroughly recommend using fresh pineapple and avoiding the tinned variety, otherwise your sweetness is going to be off-balance. Serve with steamed rice and you’re good to go!

WATCH THIS RECIPE

THAI SWEET & SOUR PRAWNS

PREP TIME

10 minutes
COOK TIME

5 minutes
SERVES

4
Ingredients

2 tbsp vegetable oil

4 garlic cloves, roughly chopped

½ onion, sliced

2 capsicums (bell peppers), deseeded and cut into bite-sized pieces

1 cucumber, deseeded and cut into bite-sized pieces

100g (3.5 oz) fresh pineapple, cut into bite-sized pieces

2 tsp corn flour (cornstarch) mixed with 2 tbsp water

400g (14 oz) peeled and deveined prawns

3 spring onions (scallions), sliced

 

Sweet & sour sauce:

3 tbsp fish sauce

2 tbsp white vinegar

2 tbsp ketchup

2 tbsp white sugar

Steps
Step 1

For the sweet and sour sauce, mix the ingredients in a small bowl.

Step 2

Heat the vegetable oil in a large frying pan or wok over high heat. Add the garlic and onions and stir-fry for half a minute. Add the capsicums, cucumber and pineapple. Stir-fry for a minute.

Step 3

Pour in the sweet and sour sauce. Stir-fry for half a minute before stirring in the corn flour mixture. Simmer for half a minute to thicken. Then add the prawns. Stir-fry for 2-3 minutes or until the prawns are cooked. Toss through the spring onions and serve.

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