Quick and Easy Sweet and Sour Prawns Recipe

This sweet and sour prawns recipe is gloriously simple and really quick to make, and so much cheaper than your favourite takeaway!

Course Main Course

Cuisine Anglo Chinese

Keyword Chinese sweet and sour prawns, sweet and sour king prawn, sweet and sour prawns, sweet and sour shrimp

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 487kcal

Top and tail the red onion, then cut it into 4 wedges lengthways. Peel the onion, discard the very centre and cut the remaining wedges in half widthways to create 2-2.5cm squares.
Cut the red pepper into squares the same size as the red onion.
Peel the garlic cloves and slice them as finely as you can.
Make sure that the pineapple is roughly the same size as the other vegetables.
Cut the courgette into chunks the same size as the pepper and onion.
Place all of the ingredients for the sauce, apart from the cornflour and water, into a saucepan and bring to a boil, then reduce to a simmer and cook for 5 minutes.
Mix the cornflour with the water and give it a stir, then pour it into the sauce and stir until it thickens (around 2 minutes) and keep warm whilst we stir-fry the veggies and prawns.
If you are using frozen prawns, defrost them by placing them in a sieve and running them under cold water for 5 minutes.
Heat the wok over a high heat, and when it begins to "shimmer", add the oil. Throw in the onion and red pepper, then stir-fry for 90 seconds.
Add the garlic and stir-fry for another 30 seconds.
Add the courgette and pineapple chunks and stir fry for another minute.
Toss in the prawns and stir-fry for 2-3 minutes.
Add the sauce to the prawns and vegetables, and cook for another minute or two until the sauce has thickened and the prawns are cooked through.