Sweet and Sour Prawns

   1 kg/2lbs medium green (raw) prawns, shelled and de-veined

   2 egg whites

   5 level tbsps cornflour

   Pinch of salt and ground white pepper

   Cooking oil for deep frying

   1 large red capsicum – cut into bite-sized pieces


   1 large green capsicum – cut into bite-sized pieces.

   3 medium tomatoes – cut into wedges

   100gms/4 ozs snowpeas – optional

   4 small onions – peeled and cut into wedges

   2 – 3 cloves garlic – peeled and finely minced


   l large can pineapple pieces (or two small cans)

   1 large can (565gms/20ozs) baby corn

   1 can straw mushrooms (425gms/15ozs) – (optional)

   1 small can (225gms/8ozs) bamboo shoots – (optional)

SAUCE:

   Juice from pineapple pieces

   Additional 1/2 cup natural pineapple juice (or orange juice)

   1/2 cup white vinegar

   1/2 cup sweet chilli sauce

   1/2 cup tomato sauce/ketchup

   1 tbsp Sriracha hot chili sauce

   1 heaped tsp chicken stock powder

   1/2 tsp salt

   1 tsp finely grated fresh ginger or 1/2 tsp ginger powder

   4 level tbsps cornflour – mixed till smooth with a little cold
water

In a mixing bowl, lightly beat the egg-whites with a fork, add a little salt
and white pepper and the 5 level tbsps cornflour and mix well.

Add the prawn meat, mix to coat well, cover and refrigerate for at least an
hour.

In a large jug, pour in juice from canned pineapples, pineapple juice (or
orange juice), vinegar, sweet chili sauce, tomato sauce, Sriracha hot chili
sauce, chicken stock powder, salt and grated ginger (or ginger powder). Mix
well and set aside.

Heat oil for deep frying in a wok over high heat and fry the prawns very
quickly for a few seconds (as soon as prawns turn translucent, remove from hot
oil) in 4 or 5 batches, allowing oil to heat up in between batches. This can be
done earlier and set aside but do not refrigerate.

In a large saucepan, add about 2 tbsps cooking oil over high heat and fry the
onions and garlic for about a minute.

Add capsicums and stir fry for about 2 mins.

Stir sauce mixture and add to saucepan.

Stir, bring to the boil, add remaining vegetables, stir well and cook for about
5 minutes.

Add prawns, stir well and continue cooking until prawns are heated through.

Stir the cornflour and water mixture until smooth, pour into saucepan and
quickly stir to mix.

Continue stirring until sauce thickens and changes colour from cloudy to a
clear glossy red.

Remove from heat and serve immediately with steamed rice.

OzLadyM