Sweet And Sour Prawns Recipe
Summary
Main IngredientShrimp
Ingredients
| Pineapple chunks | 1 Can (10oz) | |
| Vegetable oil | 2 Tablespoon | |
| Medium shrimp | 3/4 pound, deveined | |
| 1 DOLE® Carrot, cut diagonally in thin slices | ||
| 1 small DOLE® Green Bell Pepper, seeded and chunked | ||
| 1 can lychee fruit, drained (optional) | ||
| White vinegar | 2 Tablespoon | |
| Catsup | 2 Tablespoon | |
| Soy sauce | 1 1/2 Tablespoon | |
| Crystallized ginger | 1 Tablespoon, chopped | |
| Cornstarch | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| Hot cooked rice | 3 Cup (16 tbs) | |
Directions
Heat wok or skillet until hot.
Add oil, swirling to coat sides.
Add shrimp; stir-fry 1 to 2 minutes until shrimp are opaque.
Add carrot, bell pepper, lychee and pineapple.
Stir-fry for about 2 minutes.
Add reserved pineapple syrup, vinegar, catsup, soy sauce and ginger.
Cook, stirring, for 1 minute.
Blend cornstarch with water in cup.
Add to wok.
Cook, stirring, until sauce boils and thickens.
Add oil, swirling to coat sides.
Add shrimp; stir-fry 1 to 2 minutes until shrimp are opaque.
Add carrot, bell pepper, lychee and pineapple.
Stir-fry for about 2 minutes.
Add reserved pineapple syrup, vinegar, catsup, soy sauce and ginger.
Cook, stirring, for 1 minute.
Blend cornstarch with water in cup.
Add to wok.
Cook, stirring, until sauce boils and thickens.
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