A quick and delicious recipe for stir fried sweet and sour prawn noodles.
This version of this classic dish has the classic sweet and sour flavour without being too sweet. This delicious dish is cooked in four easy steps.
First shelled and butterflied king prawns are stir fried quickly in very hot oil to make them nice and juicy. A mixture of peppers, onion, celery, carrot, tomato and pineapple is then stir fried in the wok. This provides a fresh sweet crunch to the final dish. A sauce is prepared from pineapple juice, vinegar, tomato ketchup, dark soy, ginger and garlic. The sauce is added to the wok before adding the cooked prawns and some pre cooked egg noodles. This is quickly fried so that the sweet and sour sauce flavour is absorbed into the noodles. The dish is finished with a garnish of coriander leaf.
Serves two people
Preparation time 10 minutes, cooking time 10 minutes
2 portions of cooked egg noodles – separate with a fork before adding to wok
12 raw king prawns – shells off, devien and butterfly
1 orange pepper – diced
1 yellow pepper – diced
2 white onions – cut into large chunks
1 stick celery – diced
1 carrot – cut into fine batons
2 large round tomatoes – sliced into eighths
140g tinned pineapple – cut into small chunks (retain juice for sauce)
vegetable oil – to shallow fry prawns
1-2 tablespoons wok oil – for main dish
For the sauce:
2 dessert spoons white vinegar
Juice from tinned pineapple
3 dessert spoons tomato ketchup
1 desert spoon dark soy sauce
thumb of ginger – peel, cut into fine match sticks
3 gloves garlic – peel, crush, finely chop
Combine sauce ingredients in a mixing bowl, sir well, cover and set aside. The sauce is best prepared 1-2 hours before cooking and left at room temperature.
- Start by heating vegetable oil in the wok to stir fry the prawns. This should be around 2-3 cm deep and smoking hot before you add the prawns. Keep the hob on its maximum setting and quickly stir fry the prawns. As soon as they turn pink tip the contents of the wok through a colander to drain the oil and then set the prawns aside.
- Wipe the wok clean then add 1-2 tablespoons of wok oil, place on hob at maximum setting and heat until smoking. Add in the vegetables and stir fry for 2-3 minutes.
- Tip in the sweet and sour sauce and continue to stir fry for a further minute. Then add the prawns and cooked noodles to the wok and stir fry for a further 2-3 minutes – until the noodles have absorbed the sauce and the dish is heat through.
- Serve straight away with a garnish of coriander leaf.