Make this traditional Chinese recipe of sweet and sour prawns for a protein-packet, flavorful meal. Sauté the prawns, cook the sauce, and coat the prawns in the sauce all in the same bowl thanks to the many functions of Multo™ by CookingPal®. Toss these plump prawns in the sweet sauce for a tangy meal served with fresh pineapple and vegetables.
Toss these plump prawns in the sweet sauce for a tangy meal served with fresh pineapple and vegetables.
8 EA prawns
2.75 OZ / 80 G canned pineapple
2.5 OZ / 70 G red bell pepper
3.5 OZ / 100 G onion
2 TBSP oil
1 TSP salt
0.5 TSP ground white pepper
2 OZ / 60 ML water
2 TSP sugar
2 TSP corn starch
2 TBSP ketchup
2 TBSP canned pineapple juice
1 TBSP white vinegar
Wash and devein the prawns, pat dry and marinate with salt and white pepper for 15 minutes. Peel onion.
Cut the onion, pineapple, and red bell pepper to bite sized.
To prepare the sweet & sour sauce, combine ketchup, pineapple juice, white vinegar, water, salt, sugar, and corn starch in an extra bowl and mix well.
Add oil (1tbsp) to the mixing bowl. Roast the prawn for 3 minutes / 250°F|120°C / speed 1.
Flip the shrimp halfway and roast shrimps again for 3 minutes / 250°F|120°C / speed 1.
Transfer shrimp to plate and set aside.
Add oil (1tbsp), onion and red bell pepper to mixing bowl. Cook everything for 3 minutes / 250°F|120°C / speed 1.
Add pineapple to the mixing bowl and cook for 2 minutes / 250°F|120°C / speed 1.
Pour in the sweet and sour sauce and return the prawns into the mixing bowl.
Cook for 4 minutes / 250°F|120°C / speed 1 until the ingredients are well cooked and coated.
Transfer the dish to a plate and ready to serve. Enjoy your dish!
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