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Thai Sweet and Sour Prawns

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Thai Sweet and Sour Prawns

Serves : 4-6
Preparation time : 50 minutes
cooking time : 8 minutes

Ingredients :

3 tablespoons oil
3 tablespoons minced garlic
500g fresh prawns, peeled and deveined
8 water chestnuts (about 200g), peeled and diced to yield 1 cup
1 medium onion, diced to yield 1 cup
2 pieces fresh pineapple, diced to yield 1 cup
1 bell pepper, deseeded, diced to yield 11/2 cups
60g roasted cashew nuts (optional)
Sprigs of coriander leaves (cilantro), to garnish

Sweet and Sour Sauce
2 tablespoons fish sauce
2 tablespoons oyster sauce
3 tablespoons sugar
3 tablespoons vinegar
2 tablespoons tomato sauce or ketchup
1 to 2 tablespoons chili sauce (optional)
1 tablespoon cornstarch
125ml seafood stock or 1/4 seafood stock cube dissolved in 125ml hot water

Method :

To make the Sweet and Sour Sauce, mix all the ingredients in a bowl until well combined. Set aside.
Heat the oil in a wok over medium heat. Stir-fry the garlic for 1 to 2 minutes until golden brown and fragrant. Increase the heat to high, add the prawns and all the vegetables, and stir-fry for 2 to 3 minutes until just cooked. Add the Sweet and Sour Sauce and stir-fry for another 2 to 3 minutes until the sauce thickens and the ingredients are well coated. Finally stir-in the roasted cashew nuts and remove from the heat.
Transfer to a serving platter, garnish with coriander leaves and serve hot with steamed rice.

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