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
- 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 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
- Put the cornflour in a bowl with the egg whites, pepper, salt and water. Mix to a smooth paste.
- Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan.
- 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.
- 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.
- Add the onion and pepper chunks and cook until just soft but still crunchy – this should only take 3-4 minutes.
- Now add the pineapple, ketchup and vinegar and mix through.
- 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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