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Sweet and Sour Prawns

ingredients

serves 4
8 oz (225 g) peeled cooked prawns
15 ml/1 tbsp medium-dry sherry
salt and pepper
2 tbsp (30 ml) oil
2 onions, sliced in rings
2 green peppers, seeded and sliced in rings
125 ml/4 fl oz chicken or vegetable stock
1 (227 g/8 oz) can pineapple cubes,
1 tbsp (15 g) cornflour
2 tbsp (30 ml) soy sauce
125 ml/4 fl oz white wine vinegar
1/3 cup (65 g) sugar
whole cooked prawns to garnish

method

1. Spread out the prawns on a large shallow dish. Sprinkle with the sherry, salt and pepper, cover and set aside to marinate for 30 minutes.

2. Towards the end of the marinating time, heat the oil in a frying pan or wok. Add the onions and peppers and fry gently for 5-7 minutes. Add the stock and pineapple cubes. Cover and cook for 3-5 minutes.

3. In a small bowl, blend the cornflour, soy sauce, vinegar and sugar together. Stir the mixture into the pan or wok and bring to the boil, stirring, then simmer for 2 minutes until thickened. Lower the heat, add the prawns with the marinating liquid and heat for 1 minute.

4. Serve hot on a bed of rice, if liked. Garnish with the whole cooked prawns, in their shells.

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