Nadiya Hussain's sweet and sour prawns recipe

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Nadiya Hussain's sweet and sour prawns recipe

Packed with sweet veg, pineapple, cashews and crispy prawns, this is perfect with noodles.

Ingredients

For the prawns
  • 100 g cornflour
  • 2 egg whites
  • 1 tsp ground black pepper
  • 0.5 tsp salt
  • 2 tbsp cold water
  • 1 amount of oil, for frying
  • 300 g raw king prawns
  • 3.5 oz cornflour
  • 2 egg whites
  • 1 tsp ground black pepper
  • 0.5 tsp salt
  • 2 tbsp cold water
  • 1 amount of oil, for frying
  • 10.6 oz raw king prawns
  • 3.5 oz cornflour
  • 2 egg whites
  • 1 tsp ground black pepper
  • 0.5 tsp salt
  • 2 tbsp cold water
  • 1 amount of oil, for frying
  • 10.6 oz raw king prawns
For the sauce
  • 1 amount of oil, for frying
  • 50 g cashews
  • 3 cloves of garlic, sliced
  • 1 red onion, cut into 3cm/1inch chunks
  • 2 red peppers, cut into 3cm/1inch chunks
  • 220 g tin of pineapple, chopped into chunks
  • 4 tbsp ketchup
  • 3 tbsp vinegar
  • 1 amount of oil, for frying
  • 1.8 oz cashews
  • 3 cloves of garlic, sliced
  • 1 red onion, cut into 3cm/1inch chunks
  • 2 red peppers, cut into 3cm/1inch chunks
  • 7.8 oz tin of pineapple, chopped into chunks
  • 4 tbsp ketchup
  • 3 tbsp vinegar
  • 1 amount of oil, for frying
  • 1.8 oz cashews
  • 3 cloves of garlic, sliced
  • 1 red onion, cut into 3cm/1inch chunks
  • 2 red peppers, cut into 3cm/1inch chunks
  • 7.8 oz tin of pineapple, chopped into chunks
  • 4 tbsp ketchup
  • 3 tbsp vinegar
To serve
  • 1 handful chopped fresh coriander (cilantro)
  • 3 spring onions (scallions), chopped into long pieces
  • 4 servings cooked noodles
  • 1 handful chopped fresh coriander (cilantro)
  • 3 spring onions (scallions), chopped into long pieces
  • 4 servings cooked noodles
  • 1 handful chopped fresh coriander (cilantro)
  • 3 spring onions (scallions), chopped into long pieces
  • 4 servings cooked noodles

Details

  • Cuisine: Chinese-inspired
  • Recipe Type: Prawns
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Put the cornflour in a bowl with the egg whites, pepper, salt and water. Mix to a smooth paste.
  2. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan.
  3. Dip the prawns in the batter and fry over a high heat for 3-4 minutes until crispy and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper.
  4. Now wipe out the pan and pour in another drizzle of oil. Add the cashews and toast until golden. Add the slices of garlic and cook until crisp and brown.
  5. Add the onion and pepper chunks and cook until just soft but still crunchy – this should only take 3-4 minutes.
  6. Now add the pineapple, ketchup and vinegar and mix through.
  7. Toss in the prawns and mix through, then finish by mixing in the coriander and spring onions. Serve with noodles.

This recipe is from Nadiya’s Fast Flavours (Penguin Michael Joseph, £22). Photography by Chris Terry

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