Healthy Sweet and Sour King Prawns
Hello there!
It is Chinese New Year on the 28th January so I thought doing a Chinese dish would be rather fitting but also one with a healthier twist. Unlike the classic Hong Kong style sweet and sour, this isn't deep fried so it is lower in fat and I've decided to use king prawns in this recipe (of course you could still use chicken if you don't like seafood). This sweet and sour is so simple to make but still very sweet and sticky. Enjoy!
Prepare the vegetables by dicing the brown onion into small pieces, slicing the peppers into thin strips. Also drain the pineapple and cut into chunks if using rings of tinned pineapple. Heat a wok with oil (either vegetable or Chinese stir fry/sesame oil) and fry the onion until it goes slightly translucent.
Add the pineapple chunks and peppers and cook until they go slightly soft. Meanwhile, boil the rice for 10 minutes and prepare the sauce by putting all the ingredients in a measuring jug and stir until smooth then top up to the 250ml mark with water so the sauce is less thick.
Once the peppers have got a little softer, add the cooked king prawns and the sauce. The sauce will seem quite runny to start with but once it starts bubbling the cornflour will make it thicken into a sticky sauce. Heat until the prawns are warmed all the way through and then drain the rice and serve.
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
It is Chinese New Year on the 28th January so I thought doing a Chinese dish would be rather fitting but also one with a healthier twist. Unlike the classic Hong Kong style sweet and sour, this isn't deep fried so it is lower in fat and I've decided to use king prawns in this recipe (of course you could still use chicken if you don't like seafood). This sweet and sour is so simple to make but still very sweet and sticky. Enjoy!
The Recipe: Healthy Sweet and Sour King Prawns (serves 2)
- 150g king prawns, cooked
- 220g tin of pineapple chunks (in juice)
- 1 small green and 1 small red bell pepper, sliced into strips
- 1/2 brown onion, diced
- 150g rice
For the sauce:
- 3 tablespoons malt vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon tomato puree
- 1 tablespoon cornflour
- 1 tablespoon soy sauce
- Top up to 250ml with water
Prepare the vegetables by dicing the brown onion into small pieces, slicing the peppers into thin strips. Also drain the pineapple and cut into chunks if using rings of tinned pineapple. Heat a wok with oil (either vegetable or Chinese stir fry/sesame oil) and fry the onion until it goes slightly translucent. 
Add the pineapple chunks and peppers and cook until they go slightly soft. Meanwhile, boil the rice for 10 minutes and prepare the sauce by putting all the ingredients in a measuring jug and stir until smooth then top up to the 250ml mark with water so the sauce is less thick.
Once the peppers have got a little softer, add the cooked king prawns and the sauce. The sauce will seem quite runny to start with but once it starts bubbling the cornflour will make it thicken into a sticky sauce. Heat until the prawns are warmed all the way through and then drain the rice and serve. |
| Sweet and Sour King Prawns...Ta dah! |
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
