Chinese Seafood Recipes - Sweet and Sour Prawns

Ingredients

• 3-4 oz. frozen Dublin Bay prawns (scampi)

• 1 dessertspoon flour

• 1 small onion

• 2 tablespoons pineapple wedges

• 2 tablespoons ripe tomato, cut in wedges

• 1 tablespoon green sweet pepper, diced

• 1 small hot red chili

• 1 tablespoon peanut oil

• 1 teaspoon tomato puree

• 2 small tablespoons sugar

• salt

• 2 tablespoons wine vinegar

• 1 small teaspoon corn-flour

• 1 dessertspoon water

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Method:

1. Defrost the prawns and work in the flour. Set them aside. Chop the onion, pineapple and tomato and green pepper and pound the chili to a paste.

2. Heat the peanut oil and quickly fry the scampi in it to a golden tone. Lift out and fry the onion, tossing it about to cook but not color.

3. Add the tomato puree, sugar, chili paste, and season lightly with salt. Add the chicken stock, vinegar and corn-flour blended with the water. Cock for 1 1/2 minutes.

4. Add the tomatoes, green pepper and pineapple wedges. Heat through. Add the scampi with a tiny pinch of salt. Move about gently. Heat through and serve.