Nadiya Hussain’s Sweet and Sour Prawns
This simple midweek meal from Nadiya Hussain combines crispy prawns with a tangy tinned pineapple and ketchup sauce for an easy twist on your favourite takeaway dish..
From the book
This isn’t even about recreating a takeaway meal, because when I want the ease of ordering food, no amount of replicating at home will compete with the need to do nothing. So instead, this is for when you just know you want sweet-and-sour prawns! Packed with sweet veg, pineapple, cashews and crispy prawns, it’s perfect with noodles.
|For the prawns:|
|1 tsp||ground black pepper|
|2 tbsp||cold water|
|oil, for frying|
|300g||raw king prawns|
|For the sauce:|
|oil, for frying|
|3||cloves of garlic, sliced|
|1||red onion, cut into 3cm chunks|
|2||red peppers, cut into 3cm chunks|
|220g tin of||pineapple, chopped into chunks|
|chopped fresh coriander|
|3||spring onions, chopped in long pieces|
Put the cornflour in a bowl with the egg whites, pepper, salt and water. Mix to a smooth paste.
Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crispy and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper.
Now wipe out the pan and pour in another drizzle of oil. Add the cashews and toast until golden. Add the slices of garlic and cook till crisp and brown.
Add the onion and pepper chunks and cook till just soft but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through.
Toss in the prawns and mix through, then finish by mixing in the coriander and spring onions. Serve with noodles.