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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

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

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

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.

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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