Szechuan Sweet and Sour Prawns

A super simple and easy recipe, perfect for a weeknight.

Ingredients:
Serves 4

• 300g pineapple rings
• 1 red pepper
• 1 yellow pepper
• 2 cloves of garlic
• 1-2 fresh red chillies
• sea salt 
• 1 thumb-sized piece of ginger
• 24 peeled raw king prawns 
• vegetable oil 
• 150ml unsweetened pineapple juice 
• 3 tbsp rice or white wine vinegar 
• 1 tbsp low-salt soy sauce 
• 1/2 tbsp cornflour 
• 1/2 bunch of fresh coriander 

Directions:

Preheat a large griddle pan over a high heat, add the pineapple rings for 4 minutes, or until charred and bar-marked, turning occasionally, then remove to a board to cool. 

Meanwhile, halve, deseed and finely slice the peppers lengthways. Add to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway. 

Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well. 

Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through. Meanwhile, chop the cooled pineapple into bite-sized chunks. 

In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced. Pick over the coriander leaves, then serve with steamed rice. 

Adapted from Original Recipe