Sweet and Sour Prawns Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
DishMain Ingredient
Interest Group

Ingredients

 Uncooked prawns1 Pound (450 Gram)
 Water chestnuts8 Ounce, peeled if fresh, rinsed if canned
 Pepper4 Ounce (100 Gram, Red Or Green, About 1)
 Spring onions4
 Groundnut oil1 1⁄2 Tablespoon
 Finely chopped garlic1 Tablespoon
 Finely chopped ginger2 Teaspoon
 Chicken stock5 Fluid Ounce (150 Milliliters)
 Shaoxing rice wine/Dry sherry2 Tablespoon
 Light soy sauce3 Tablespoon
 Dark soy sauce2 Teaspoon
 Tomato puree1 1⁄2 Tablespoon
 White rice vinegar/Cider vinegar3 Tablespoon (Chinese)
 Sugar1 Tablespoon
 Cornflour1 Tablespoon, blended with 2 tablespoon water

Nutrition Facts

Serving size

Calories 254 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 187.1 mg

Sodium 1666.1 mg69.4%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2.1 g8.3%

Sugars 7.6 g

Protein 21 g42.2%

Vitamin A 3.6% Vitamin C 8.8%

Calcium 2.1% Iron 5.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY 1) Cut the fine black cords from the large prawns. 2) Peel the prawns and wash them. 3) Dry the prawns with kitchen towel. 4) Cut the water chestnuts into slices. 5) Cut the pepper into dices of 2.5 cm. 6) Make the diagonal slices of spring onions with the thickness of 3.5 cm. MAKING 7) Heat a large frying pan and add the oil to it. 8) Saute the ginger-garlic, spring onions in the smking hot oil for 20 seconds. 9) Add the prawns and stir-fry for extra 10 seconds. 10) Add to the pan water chestnuts and pepper and stir-fry for additional 30 seconds. 11) Mix all the sauce ingredients with the prawns and boil the sauce. 12) Simmer the flame and cook for 4-5 minutes. SERVING 13) Serve the prawns hot with steamed rice.
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