600 g (22 oz) Prawns, cleaned
2 Eggs, whisked
1 tsp (5 g) Salt
4 tsp (8 g) Cornflour
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
30 g (1 oz) Capsicum (Shimla mirch), diced
20 g Onions, chopped
1/4 cup (50 ml) 1 3/4 fl oz Sweet and sour sauce
30 g (1 oz) Pineapple (ananas), diced
30 g (1 oz) Tomatoes, diced
2 Eggs, whisked
1 tsp (5 g) Salt
4 tsp (8 g) Cornflour
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
30 g (1 oz) Capsicum (Shimla mirch), diced
20 g Onions, chopped
1/4 cup (50 ml) 1 3/4 fl oz Sweet and sour sauce
30 g (1 oz) Pineapple (ananas), diced
30 g (1 oz) Tomatoes, diced
method
1. Marinate the prawns with eggs, salt, and 2 tsp cornflour.
2. Heat the oil in a pan; deep-fry the marinated prawns. Remove, drain the excess oil and keep aside.
3. In the same pan, add capsicum and onions and saute for a few minutes. Add the sweet and sour sauce along with pineapple and tomatoes.
4. Stir in the remaining cornflour dissolved in water to thicken the sauce. Cook for a few seconds.
5. Remove from heat; transfer into a serving bowl and serve hot.
2. Heat the oil in a pan; deep-fry the marinated prawns. Remove, drain the excess oil and keep aside.
3. In the same pan, add capsicum and onions and saute for a few minutes. Add the sweet and sour sauce along with pineapple and tomatoes.
4. Stir in the remaining cornflour dissolved in water to thicken the sauce. Cook for a few seconds.
5. Remove from heat; transfer into a serving bowl and serve hot.
serving amount
serves: 2 - 4
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