Annabel Karmel's prawn stir-fry with sweet and sour sauce
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4
Ingredients
- 2tbsp Olive oil
- 1 Onion, sliced
- 100g Broccoli florets
- ½ Red pepper, thinly sliced
- 175g Baby corn, thinly sliced
- 250g Raw large king prawns
- ½tsp Fresh root ginger, grated
- 150g Water chestnuts, sliced in half
For the sweet and sour sauce
- 4tbsp Tomato ketchup
- 1 ½tbsp Rice wine vinegar
- 1 ½tbsp Brown sugar
- 1 ½tbsp Soy sauce
- 200ml Water
- 1tbsp Corn flour
Method
- STEP 1
Heat the oil in a large frying pan or wok. Add the vegetables and stir-fry for 3-4 minutes until they are nearly cooked. Add the prawns and ginger and fry for 1 minute.
- STEP 2
Meanwhile, whisk sauce ingredients together in a bowl until smooth.
- STEP 3
Add the sauce to the pan with the water chestnuts, bring to the boil, then stir until it has thickened and the prawns have turned pink. Season to taste, then serve with rice.