SWEET AND SOUR PRAWNS

Serves 4.

Preparation & cooking time: 25–30 mins.

There are several different versions of this highly popular dish. Obviously the most important item is the sauce – not too much tomato ketchup should be used.

175–225g (6–8oz) uncooked tiger prawns pinch of salt

¼ egg white

1 teaspoon thick cornflour paste

about 300ml (½ pint) seasoned oil (see page 44)

For the sauce:

1 tablespoon seasoned oil

½ small onion, cut into small thin slices

½ small carrot, thinly sliced diagonally

about 115g (4oz) water chestnuts, drained and sliced

2 tablespoons soft brown sugar

3 tablespoons rice vinegar

1 tablespoon light soy sauce

1 teaspoon Chinese rice wine

1 teaspoon tomato sauce (ketchup or purée, as you prefer)

about 4 tablespoons stock or water

2 teaspoons thin cornflour paste

a few drops of sesame oil

Shell and de-vein the prawns, mix with the salt, egg white and thick cornflour paste. Heat the oil in a preheated wok and deep-fry theprawns in warm oil for about 30–40 seconds, remove and drain.

Wipe the wok clean, heat the tablespoon of fresh oil, stir-fry the onion, carrot and water chestnuts for about 1 minute, now add the sugar, vinegar, soy sauce, wine, tomato sauce and stock or water, bring to the boil, then add the prawns, blend well and braise for 30–40 seconds, stirring constantly; finally thicken the sauce with the thin cornflour paste, add the sesame oil and serve.

hancheng

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