Sweet sour prawns

Cooked quite a bit last week but had absolutely no time or energy to blog… not that I’m brimming with energy now… still feel quite drained and easily tired out due to the virus I caught. Keeping everything short and precise… 🙂

Succulent sweet sour prawns… 🙂

A whole dish of prawns… just for the two of us…

Sweet sour prawns

  • 1/2kg prawns (cost me $7)
  • about 100ml cubed pineapple (fresh or canned)
  • 1 chilli
  • 1/2 big tomato
  • 1 small red onion, sliced
  • 4 slices ginger
  • 2 bunches scallions
  • 2 cloves garlic, minced
  • 100ml water
  • 100ml syrup from canned pineapple

Marinate prawns with:
  • hua diao jiu
  • dash of ground black pepper
  • dash of sesame oil

  • 2T tomato sauce
  • rice vinegar (optional, if not sour enough)
  • sugar to taste

  1. Wash, remove the prawn heads and devein the prawns. Marinate them accordingly.
  2. Cut tomato into small chunks.
  3. Deseed chilli and cut into strips.
  4. Cut scallions into 2″ segments and dice some for garnishing.
  5. Heat oil in wok. Fry the ginger, chilli, garlic, scallions and onion till fragrant.
  6. Add the tomato, pineapple, syrup and water (if not using canned pineapple – hence no syrup – just increase the amount of water).
  7. Bring to a boil and let simmer for about 10min.
  8. Add the seasoning.
  9. When the gravy comes to a boil, add the prawns and simmer till they are cooked (3-5min).
  10. Dish and garnish with scallion and more pineapple on the side (optional).
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