Sweet & Sour Prawns

Discover this gorgeous Sweet & Sour Prawns recipe for a healthier and tastier take on the Chinese take-away classic.


1 Tbsp Groundnut Oil
3 Garlic cloves, peeled and chopped
2 cm Ginger, chopped
6 Spring Onions, sliced diagonally
450 g Prawns
1 Red Pepper, deseeded and diced
1 Green Pepper, deseeded and diced

For the Sauce

150 ml Chicken Stock
2 Tbsp Rice Wine or Dry Sherry
3 Tbsp Light Soy Sauce
2 Tsp Dark Soy Sauce
1 Tbsp Tomato Puree
3 Tbsp White Rice Vinegar or Cider Vinegar
1 Tbsp Caster Sugar
100 g Pineapple chunks
1 Tbsp Cornflour, mixed with 2 Tbsp Water


Heat a Wok over a high heat
Add the Oil and continue to heat until slightly smoking
Add the Garlic, Ginger and Spring Onions and fry for 1 minute
Add the Peppers and fry for a further minute
Now add all of the sauce ingredients, except for the Cornflour mixture and Pineapple
Turn the heat down and simmer for 3-4 minutes
Add the Prawns and heat for a further 1-2 minutes
Add the Cornflour to thicken the mixture and stir for a further 2 minutes
Stir through the Pineapple chunks
Serve with Rice