Easy Sweet & Sour Prawns

Photo: Bing

Ingredients

1 cup prawns, peeled and deveined

1/2 cup of canned pineapple, in cubes

1 large onion

5 cloves of garlic, minced

3/4 cup of water chestnuts (fresh/canned/frozen are fine)

1 tablespoon oyster sauce

1 1/2 tablespoons tomato sauce/ketchup

3 tablespoons of Shaoxing Huatiao rice wine

2 teaspoons sugar

Spring onions for garnishing

Preparation

Start by preparing the ingredients. Peel and devein one cup worth of prawns. Drain 1/2 cup of canned pineapple. Cut a large onion into small pieces. Mince 5 cloves of garlic.

Cut water chestnuts into smaller pieces. There should be approximately 3/4 cups worth of it.

Add 1 tablespoon of vegetable oil to a large wok or saucepan. Heat till smoking hot.

Add the onions. Stir fry for 30 seconds.

Add the garlic and stir fry for 15 seconds again.

Add the water chestnuts. Stir fry for 20 seconds.

Add the prawns. Stir fry with quick motions for 10 seconds.

Add the pineapple. Stir it through to ensure they are warmed by the heat of the pan.

Then add 1 tablespoon of oyster sauce, 1.5 tablespoons of tomato sauce or ketchup, 3 tablespoons of Shaoxing Huatiao wine and 2 teaspoons of sugar.

Stir fry for 20 seconds or so until the prawns are cooked through and the ingredients are evenly tossed in the sauce. The sauce should thicken up nicely as it cooks.

Dish up and garnish with spring onions.