Thursday, October 8, 2009

Cooking Diary: Sweet and Sour Prawns


I cooked this dish two weeks ago, but haven't managed to find the time to post it up.

I've been trying a number of different combinations of ingredients to make the sweet and sour sauce. I don't particularly like sour food, and so this following recipe is my favourite as it produces a sauce that's sweet, mellow, but still tangy:

1/2 cup rice vinegar
1/3 cup white sugar

1 clove garlic, thinly sliced
1 tbsp ginger, thinly sliced

2 tbsp shaoxing wine
1 tbsp soy sauce
2 tbsp tomato paste
1 yellow capsicum, diced
1 medium onion, diced

1/2 cup pineapple chunks in syrup
1 tbsp cornflour
1 tbsp water

1) Place vinegar and sugar into a saucepan and stir over low heat until sugar dissolves and the mixture starts to simmer. Add garlic and ginger and simmer for 2 minutes. Meanwhile, dissolve cornflour in water and set aside.

2) Turn up the heat to medium. Add wine, soy sauce, tomato paste, capsicum and onion and cook until onions start turning transparent but before they soften.

3) Stir in pineapple chunks with syrup, and cornflour mixture. Cook until the sauce thickens then remove from heat.

The sauce is now ready to be served with the choice of meat. Usually the meat is deep-fried, but I find it's often fine to have it pan-fried instead.

I'll note that there are many, many different versions of sweet and sour sauce on the internet, and this is just another one to add to the list. It's definitely worth trying though if you're like me and prefer something sweeter and with more depth.

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