Thai Sweet And Sour Prawns

(with Brahim’s Thai Sweet & Sour Sauce)
Serves 4

Thai Sweet And Sour Prawns

(with Brahim’s Thai Sweet & Sour Sauce)
Serves 4

1 packet Brahim’s Thai Sweet & Sour Sauce
300 g prawn, peel and devein prawns, leaving tails on
1 / 4 teaspoon salt
2 tablespoon cornflour
1 whole egg, lightly beaten
30 g carrot, slice thinly
40 g green capsicum, cubed
40 g red capsicum, cubed
30 g onion, cubed
20 g celery, sliced
30 g pineapple, cubed
1 tablespoon cooking oil

Mix salt through prawns. Dip prawns in egg, roll in cornflour and place on a plate in a single layer. Heat oil in a wok over medium heat, for 8 – 10 minutes. Drop in prawns and cook until golden brown. Remove prawns with a slotted spoon and drain on paper towels. Repeat with remaining prawns.

Reheat oil in the wok and stir-fry carrot, onion, pineapple for 2 minutes. Add red and green capsicum and celery. Cook for 2 minutes. Add Brahim’s Thai Sweet & Sour Sauce to vegetables and stir until mixture boils and thickens slightly. Add prawns to the wok, stirring well to lightly coat them with the sauce.






Thai Sweet And Sour Prawns