Serves 2
Prep time 25 minutes / Cooking time 30 minutes

Ingredients

1 pack Brahim’s Thai Sweet & Sour Sauce
300 g prawn, peel, and de-vein prawns leaving tails on.
1 / 4 teaspoon salt
2 tablespoon cornflour
1 whole egg, lightly beaten
30 g carrot, sliced 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 with 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.