Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 1 tablespoon of cornstarch
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1/2 cup of pineapple chunks
- 1/4 cup of white vinegar
- 1/4 cup of ketchup
- 1/4 cup of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1/4 cup of water
Special equipment needed:
- Wok or large skillet
- Wooden spoon
Step-by-step instructions:
1. In a bowl, combine the cornstarch, salt, and black pepper. Add the prawns and toss to coat.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the prawns and stir-fry for 2-3 minutes or until pink and cooked through. Remove from the wok and set aside.
3. In the same wok, add the red and green bell peppers, onion, and pineapple chunks. Stir-fry for 2-3 minutes or until the vegetables are tender.
4. In a small bowl, whisk together the white vinegar, ketchup, brown sugar, soy sauce, Worcestershire sauce, and water. Pour the sauce into the wok and bring to a boil.
5. Add the cooked prawns back into the wok and stir to coat with the sauce. Cook for an additional 1-2 minutes or until the sauce has thickened.
6. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 10g
Carbohydrates: 29g
Protein: 21g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Red wine vinegar can be used instead of white vinegar.
- Honey can be used instead of brown sugar.
Variations:
- Add sliced carrots or snap peas for additional vegetables.
- Use chicken or pork instead of prawns.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Make sure to cook the prawns quickly over high heat to prevent them from becoming tough.
- Cut the vegetables into similar sizes to ensure even cooking.
- Use fresh pineapple instead of canned for a sweeter flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with rice in the center and the sweet and sour prawns surrounding it.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the prawns are tough, they have been overcooked. Cook for a shorter amount of time next time.
Food safety advice:
- Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sweet and sour sauce originated in China and has become a popular sauce for stir-fry dishes around the world.
Flavor profiles:
Sweet, sour, and savory.
Serving suggestions:
Serve hot with rice and a side of vegetables.
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Region: Chinese