Chinese style scampi recipe
information
Scampi in a sweet and sour sauce is a piquant dish to serve with boiled noodles or rice. Prawns can be substituted if preferred.
ingredients
Vegetable oil for frying
1 large onion, peeled and sliced into rings
1 garlic clove, crushed with 1/2 tsp salt
1 tsp spoon ground ginger
Freshly ground black pepper
1 green pepper, cored, seeded and sliced into rings
1 red pepper, cored, seeded and sliced into rings
4 tomatoes, skinned, seeded and chopped
300 ml (1/2 pint) chicken stock
1/2 kg (1 lb) shelled scampi
1 large onion, peeled and sliced into rings
1 garlic clove, crushed with 1/2 tsp salt
1 tsp spoon ground ginger
Freshly ground black pepper
1 green pepper, cored, seeded and sliced into rings
1 red pepper, cored, seeded and sliced into rings
4 tomatoes, skinned, seeded and chopped
300 ml (1/2 pint) chicken stock
1/2 kg (1 lb) shelled scampi
For the sweet and sour sauce:
2 tbsp soya sauce
1 tbsp vinegar
1 tbsp soft brown sugar
2 tbsp cornflour
1 tsp spoon vegetable oil
1 tbsp vinegar
1 tbsp soft brown sugar
2 tbsp cornflour
1 tsp spoon vegetable oil
method
1. Heat 2 spoons of oil in a frying pan. Add the onion, garlic, ginger and black pepper and fry gently together until golden.
2. Stir in the vegetables and stock.
3. Mix together all the sauce ingredients and add to the pan. Bring to the boil, stirring constantly, then lower the heat and simmer gently for 10 minutes.
4. Stir in the scampi and continue to cook for 5 to 10 minutes or until the sauce is glossy. Serve immediately.
2. Stir in the vegetables and stock.
3. Mix together all the sauce ingredients and add to the pan. Bring to the boil, stirring constantly, then lower the heat and simmer gently for 10 minutes.
4. Stir in the scampi and continue to cook for 5 to 10 minutes or until the sauce is glossy. Serve immediately.
serving amount
serves 4
rate this recipe
9.5
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more information
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