au.blackmilkmag.com
New recipes

Szechuan sweet & sour prawns

Szechuan sweet & sour prawns


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Szechuan sweet & sour prawns

My take on Chinese take-away

My take on Chinese take-away

Serves 4

Cooks In45 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 220 11%

  • Fat 2.3g 3%

  • Saturates 0.2g 1%

  • Sugars 35.6g 40%

  • Salt 1.1g 18%

  • Protein 14.7g 29%

  • Carbs 37.8g 15%

  • Fibre 8.7g -

Of an adult's reference intake

Ingredients

  • 300 g pineapple
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves of garlic
  • 1-2 fresh red chillies
  • sea salt
  • 1 thumb-sized piece of ginger
  • 24 peeled raw king prawns
  • groudnut oil , or vegetable oil
  • 150 ml unsweetened pineapple juice
  • 3 tablespoons rice or white wine vinegar
  • 1 tablespoon low-salt soy sauce
  • ½ tablespoon cornflour
  • ½ bunch of fresh coriander

Method

  1. Peel and slice the pineapple lengthways into 8 wedges, then cut out and discard the woody core. Preheat a large griddle pan over a high heat, add the pineapple for 4 minutes, or until charred and bar-marked, turning occasionally, then remove to a board to cool. Meanwhile, halve, deseed and finely slice the peppers lengthways. Add to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway.
  2. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well.
  3. Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through. Meanwhile, chop the cooled pineapple into bite-sized chunks. In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced. Pick over the coriander leaves, then serve with steamed rice.


Watch the video: How to Make Sweet and Sour Shrimp


Comments:

  1. Carlaisa

    and how to find out - to pozon and run over?

  2. Colwyn

    Yeah. In this blog, at least the commentators are normal .. And then they usually write in the comments all sorts of nonsense.

  3. Damien

    without variants ....

  4. Keaira

    You have quickly responded ...



Write a message