Sweet and Sour Prawns - SKK

Ingredients list for Sweet and Sour Prawns - SKK

• 16-20 Medium prawns cleaned and deveined
• to taste Salt
• 2 teaspoons Soy sauce
• 1/4 cup Refined flour (maida)
• to taste Black peppercorns crushed
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 2 tablespo for deep-frying Oil
• 2 Spring onion bulbs halved
• 2 Spring onion green stalks sliced
• 10-12 Garlic cloves finely chopped
• 1/2 cup Tomato ketchup
• 2 teaspoons Red chilli paste
• 2 Canned pineapple slices cut into chunks
• 4 teaspoons Cornflour slurry
• 1 Large green capsicum cut into triangles
• 1 teaspoon Vinegar
• for garnish Spring onion greens chopped

Method

1. Put prawns in a bowl. Add salt, soy sauce, refined flour, crushed peppercorns, garlic paste and ginger paste. Mix well and set aside.
2. Heat sufficient oil in a kadai and deep-fry prawns till ¾ done. Drain on absorbent paper.
3. Heat 2 tablespoons oil a non-stick pan.
4. Add spring onion bulbs, sliced spring onion greens and garlic to the pan and sauté well. Add tomato ketchup and chilli paste, mix well and cook for 1-2 minutes.
5. Add pineapple chunks and ½ cup water and mix well. Add salt and mix. Add cornflour slurry and mix well.
6. Deep-fry capsicum in the hot oil in the kadai for a minute.
7. Add prawns to the sauce and mix. Drain the capsicum, add to the pan and mix. Add vinegar and mix well.
8. Garnish with chopped spring onion greens and serve hot.