Sweet And Sour Prawns Recipe
Summary
Main IngredientShrimp
Ingredients
1 can (8 1/4 ounces) DOLE® Pineapple Chunks in Syrup
2 tablespoons vegetable oil
3/4 pound medium shrimp, peeled and deveined
1 DOLE® Carrot, cut diagonally in thin slices
1 small DOLE® Green Bell Pepper, seeded and chunked
1 can lychee fruit, drained (optional)
2 tablespoons white vinegar
2 tablespoons catsup
1 1/2 tablespoons soy sauce
1 tablespoon chopped crystallized ginger
1 tablespoon cornstarch
2 tablespoons water
3 cups hot cooked rice
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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