Sweet & Sour King Prawns

Directions

1. 1

   Finely chop 3 garlic cloves and a thump sized chunk of ginger. Slice 3 spring onions on the diagonal in to batons.

2. 2

   Dice half a red pepper, half a green pepper and get half a tin of water chestnuts ready (drained from the water).

3. 3

   In a bowl add 1 tbsp Chinese cooking wine (shaoxing), 1.5 tbsp light soy sauce, 1 tsp dark soy sauce, 1/2 heaped tbsp tomato purée, 1.5 tbsp white rice vinegar, 1/2 tbsp sugar and 75ml of chicken stock. Mix well.

4. 4

   Mix 2 tsp cornflour (cornstarch) with 1 tbsp water.

5. 5

   Heat 1 tbsp oil in a wok and once hot add the garlic ginger and spring onions. Stir fry for 1 minute.

6. 6

   Add 200g raw king prawns and stir fry for 1 minute.

7. 7

   Add the peppers and water chestnuts and stir fry for 1 minute.

8. 8

   Add the sauce and bring to a simmer, simmer for 3 minutes. Gradually add the cornflour slurry to thicken the sauce. Serve and enjoy.