Recipe Ingredient
- 600g large prawns, feelers trimmed
- 1 tsp salt
- 1/2 tsp pepper
- Oil for deep-frying
- 1 onion, cut into wedges
- 1/4 cucumber, pared, soft centre removed, and cut into 4 long strips then into big cubes
- 1 slice fresh pineapple, cut into wedges
- 1 tomato, cut into wedges
- 1 red chilli, seeded and sliced
- 1/2 red capsicum, cut into wedges
- 2 stalks spring onions
- Sauce (combine):
- 1 tbsp tomato sauce
- 1/2 tbsp Worcestershire sauce
- 1 tbsp light soy sauce
- 1/2 tbsp chilli sauce
- 1 tbsp lemon juice
- 1/2 tbsp sugar or to taste
- 1/4 tsp pepper
- 1/2 tsp sesame oil
- 1 tsp chicken stock granules
- 1 cup stock
- Thickening (combine):
- 1 tsp corn flour
- 1 tbsp water
- Garnishing:
- Chilli curls
- Chinese parsley leaves
Instructions
- Season prawns with salt and pepper for 15 to 20 minutes. Deep-fry the prawns until just cooked. Drain and place on a serving dish.
- Heat 3 tbsp oil in wok and stir-fry onion until transparent. Add cucumber, pineapple, capsicum, tomato, chillies and spring onion and stir briskly for one minute.
- Pour in combined sauce ingredients. When it begins to boil, add thickening then pour sauce over prawns and sprinkle with garnishing ingredients.
