John Myers
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Asian: Sweet and Sour Prawns
The perfect asian: sweet and sour prawns recipe with a picture and simple step-by-step instructions.
Sauce:
- 1 pinch Salt
- 1 tbsp Beaten egg whites
- 1 tsp Cornstarch paste
- 300 ml Vegetable oil
- 1 tbsp Vegetable oil
- 1 small Green pepper
- 1 small Carrot yellow
- 125 g Water chestnuts or
- Pre-Cooked chestnuts
- 0,5 tsp Salt
- 2 tbsp Light soy sauce
- 2 tbsp Sugar
- 2 tbsp Rice or sherry vinegar
- 2 tsp Rice wine
- 2 tbsp Tomato sauce
- 0,5 tsp Sweet chili sauce
- 0,5 tsp Hot chili sauce
- 2 tsp Cornstarch paste
- Sesame oil
Chinese broth:
- 1 Glass Poultry stock
- 1 Piece (the size of a thumbnail) Ginger tuber
- 1 piece Garlic fresh
- 5 tbsp Rice wine
Preparation of the Chinese broth:
- Bring the poultry stock with rice wine, grated ginger and grated garlic to the boil and let it steep. Put aside.
Preparation:
- Fold the prawns into the mixture and mix well.
- Discard the oil. Clean the wok with paper towels.
- Wash, quarter, core and remove the white peppers. Cut into fine strips.
- Clean the carrot and cut it into very fine slices.
- Drain the chestnuts and cut into slices.
- Now heat 1 tablespoon of oil in the cleaned and preheated wok.
- Now add the vegetables and fry for approx. 1 min.
It is seasoned with:
- 0.5 tsp salt, 2 tbsp light soy sauce, 2 tbsp sugar, 3 tbsp rice or sherry vinegar, 2 tbsp tomato sauce and 0.5 tsp each sweet and hot chili sauce.
- Now add 5 tablespoons of the previously prepared “Chinese broth”. Let it boil once.
- Finally, put the prawns back in the wok and stir, stir until everything is well mixed.
- The sauce is now thickened with cornstarch paste and drizzled with sesame oil.
- There was also a delicious herb butter baguette and a light Riesling. Bon appetit and priest.
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