Sweet and Sour Prawns/Shrimp
Recipe: #14491
October 07, 2014
Categories: Shrimp, Asian, Game/Sports Day, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Spicy, more
"This recipe is based on one from ninmsndotcom.au which the DH and I changed to suit our own tastes. The original included water chestnuts which we omitted and we added chillies to give a bit of bite and we thoroughly enjoyed the result. When we made it I used 580 grams of prawns but they were jumbo prawns - 7 all up and the 2 of us gobbled up the lot, using smaller prawns you could serve 3 to 4 people. I have included peeling the prawns in the preparation time."
Original is 3 servings
Ingredients
- SAUCE
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- PRAWNS
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Nutritional
- Serving Size: 1 (523.4 g)
- Calories 542.3
- Total Fat - 22.1 g
- Saturated Fat - 4.9 g
- Cholesterol - 565.1 mg
- Sodium - 2915.9 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 3.3 g
- Sugars - 15.5 g
- Protein - 49.6 g
- Calcium - 226.9 mg
- Iron - 3.3 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
SAUCE - combine all the sauce ingredients in a jug and set aside.
Step 2
Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
Step 3
Add prawns, carrot and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing prawns/shrimp, make sure to select ones that are fresh and not frozen.
- For a spicier dish, use more chilies or a different variety.
- Instead of peanut oil, use sesame oil for a nuttier flavor. The benefit of this substitution is that it adds a richer, nuttier flavor to the dish that will complement the sweet and sour flavors.
- Instead of shaoxing rice wine, use dry white wine. The benefit of this substitution is that it will add a more subtle flavor to the dish, allowing the other flavors to shine through.
Thai Sweet and Sour Prawns/Shrimp Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies, and spring onions tossing with a metal spatula for 20 seconds. Add prawns, carrot, and capsicum and continue to cook for 1 minute. Pour in a mixture of 1/4 cup lime juice, 1/4 cup fish sauce, 1 tablespoon palm sugar, and 1 tablespoon tamarind paste and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.
Coconut Rice - This fragrant and flavorful side dish is the perfect accompaniment to Sweet and Sour Prawns/Shrimp. The sweetness of the coconut milk pairs perfectly with the tangy sauce of the prawns, and the creamy texture of the rice helps to balance out the dish.
Spicy Chili Garlic Green Beans: This spicy and flavorful side dish is the perfect complement to Coconut Rice and Sweet and Sour Prawns/Shrimp. The chili garlic adds a kick to the dish that will balance out the sweetness of the coconut milk, while the crunchy green beans add texture and freshness.
FAQ
Q: How many people can this recipe serve?
A: This recipe can serve 3 to 4 people if you use smaller prawns. However, when I made it I used 580 grams of jumbo prawns and the 2 of us gobbled up the lot.
Q: Is this recipe easy to make?
A: Yes, this recipe is very easy to make. It takes only 15 minutes of prep time and 25 minutes of cooking time. It's a great option for a quick and delicious meal.
2 Reviews
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Fun facts:
The recipe for Sweet and Sour Prawns/Shrimp is believed to have originated from the Cantonese cuisine, which is one of the Eight Culinary Traditions of Chinese cuisine. It is believed to have been popularized in the West by celebrity chef Ken Hom, who is widely known for his expertise in Asian cuisine.
The use of Shaoxing rice wine in the recipe is also an important part of Chinese culture. It is believed to have been invented by the Chinese Emperor Yu the Great, who was the founder of the Xia Dynasty, the first dynasty in Chinese history.