Sweet and sour prawns
Nutrition per serving
| Calories | 671 kcal |
| Protein | 44.4 g |
| Carbs | 99.1 g |
| Fats | 9 g |
| Saturated Fat | 1.4 g |
| Monounsaturated Fat | 2.6 g |
| Polyunsaturated Fat | 3.7 g |
| Sugars | 11.7 g |
| Fiber | 5.9 g |
| Sodium | 1,185 mg |
Ingredients
| Sesame Oil | |
| Prawns | |
| Ginger | |
| Carrot | |
| Red Bell Pepper (capsicum) | |
| Green Bell Pepper (capsicum) | |
| Peas, Snow/Snap/ Mangetout | |
| Vinegar, White Wine | |
| Pineapple | |
| Shallots | |
| Basmati Rice | |
| Plum Sauce |
1. Add water to a saucepan and bring to the boil using a high heat. Add rice and then cover pan with lid and decrease heat to low. Simmer for about 15 minutes. Take off the heat and leave covered to steam for 5 minutes.
2. Prepare a wok or similar with sesame oil heated with a high heat. Make sure prawns are thawed and peeled with tails removed. Add prawns and grated ginger, and stir-fry for 1–2 minutes.
3. Add sliced carrot, sliced red and green peppers, and trimmed snow peas vegetables and stir-fry, adding a tablespoon water, for a minute.
4. Add plum sauce, white vinegar and diced pineapple. Mix thoroughly and continue to heat through.
5. Plate the prawns and add finely sliced shallots and serve with the steamed rice.