Sweet & Sour Prawns with Pineapple
A fast, fresh king prawn stir-fry in a tangy sweet and sour pineapple sauce, made with everyday cupboard ingredients and ready in 20 minutes.
Source
Recipe Info
Servings: 4
Prep: 5m
Cook: 15m
Total: 20m
Ingredients
- 700g raw king prawns, cleaned
- 2 eggs
- 2 tsp Aromat seasoning
- 1/2 tsp white pepper
- 2 tsp soy sauce
- Pinch of salt
- 7 tbsp cornflour
- 1 white onion, diced
- 1 x 432g tin chopped pineapple, with juice
- 300g mixed peppers, chopped
- 4 tbsp soy sauce
- 4 tbsp ketchup
- 3 tbsp sweet chilli sauce
- 2 tbsp rice vinegar
- 1/2 tsp white pepper
- Spring onions, sliced, to garnish
- Sesame seeds, to garnish
- 300g white rice, to serve
Instructions
- Cook the rice: rinse well, then simmer in a pan of boiling salted water for 10-12 minutes until tender. Drain and keep warm.
- For the prawns, crack the eggs into a bowl and whisk with the Aromat, white pepper, soy sauce and a pinch of salt.
- Toss the prawns through the egg mixture, then coat thoroughly in the cornflour, shaking off any excess.
- Place the prawns in the air fryer basket in a single layer and air-fry at 240°C for 10 minutes, turning halfway, until crispy and golden.
- For the sauce, heat a little oil in a large frying pan or wok over medium-high heat. Add onion, mixed peppers, the pineapple with its juice, soy sauce, ketchup, sweet chilli sauce, rice vinegar and white pepper. Stir-fry until softened and the prawns are cooked.
- Add the crispy air-fried prawns to the pan and toss well to coat in the sauce.
- Serve immediately over the boiled rice, scattered with sliced spring onions and sesame seeds.