Sweet sour prawns in 15 minutes
Sweet sour prawns
A quick and delicious recipe with sweet sour prawns that is easily made into a complete meal by adding some rice and extra vegetables.
Sometimes you’re gonna have those days where you just do not have any time, you don’t feel like cooking and you just want to get it over with. For those days it is good to have a couple of go to recipes that are quick and healthy and take you not much more then 15 minutes.
A little bit like Jamie’s famous 15 minute meals but than tested in Simone’s kitchen… 🙂 And let’s be honest, even if it takes 20 minutes, it’s still a pretty quick recipe for a weekday meal. Or at least that is the intention for our 15 minute meals. It’s not a fixed topic but I will be putting up regular quick dishes for the times when you need it and you will be able to find them back under 15 minute recipes. O and I notice it is hard for me to count as this one takes 17 minutes. Hahaha…
I have more of those really quick recipes but I haven’t had time to run through all the dishes and highlight the new category, so you’ll see some more popping up there as we go along and check which one fit and which ones don’t. This sweet sour prawn certainly does.
It’s from the book by Ching-He Huang, Ching’s Fast Food in which she shares a lot of delicious and quick Chinese recipes. A real winner if you like the Chinese kitchen. For this dish you can use the peeled and cleaned (raw) tiger prawns or if you have little more time on your hands, you can clean them yourself. It will take you more than 15 minutes if you do!
I like to serve the sweet sour prawns with cauliflower rice or regular Jasmine rice. Both are equally delicious. I always think adding cauliflower rice makes the vegetable content instantly higher. So that’s a plus in my book!
- 50 g pineapple chunks 2 oz
- 200 ml pineapple juice 7fl oz
- 2 tbsp olive oil
- 12 tiger prawns deveined and cleaned
- 1 tbsp ginger peeled and grated root
- 1 red chili deseeded and chopped
- 1/2 onion cut into chunks
- 1/2 red bell pepper cut into chunks
- 1/2 yellow bell pepper cut into chunks
- 50 gr bean sprouts
- white ground pepper
- juice of 1 lime
- 1 tsp honey
- 1 spring onion finely sliced
Place the pineapple chunks and juice in a blender and whiz to a puree, then remove from the blender and put on the side.
Heat a wok over high heat until it starts to smoke and than add half of the oil to it. Add the prawns and stir-fry for 2-3 minutes or until they turn pink, then set aside
Stiry-fry the ginger and the chili in the remaining oil for a few seconds, add the onion to it and stir-fry for another minute or so or until softened.
Add the pineapple puree and let the sauce reduce for a minute. Stir in the pepper chunks and bean sprouts and cook for another minute
Season to taste with salt and pepper and add the lime juice and the honey. Add the prawns and heat together. Check the seasoning and add salt and pepper if necessary and sprinkle with the spring onion.
Serve with jasmine rice or cauliflower rice if not using rice