Szechuan Sweet Sour Prawns Recipes

SZECHUAN SWEET & SOUR PRAWNS

Steps:

• Peel and slice the pineapple lengthways into 8 wedges, then cut out and discard the woody core. Preheat a large griddle pan over a high heat, add the pineapple for 4 minutes, or until charred and bar-marked, turning occasionally, then remove to a board to cool. Meanwhile, halve, deseed and finely slice the peppers lengthways. Add to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway.
• Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well.
• Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through. Meanwhile, chop the cooled pineapple into bite-sized chunks. In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced. Pick over the coriander leaves, then serve with steamed rice.

SZECHUAN SWEET AND SOUR SPARERIBS

Steps:

• Preheat wok (preferably nonstick) over high heat.
• Add oil to wok and swirl to coat sides of wok.
• Add ginger slices and garlic and toss in oil.
• Add ribs to wok and stir fry until they are all white on the outside (no need to brown).
• Add hot water and bring to a simmer.
• Cover and simmer for 45 minutes to an hour.
• Mix the last 7 ingredients together, stirring to dissolve the sugar.
• The water should have about boiled off the ribs. Remove the cover and boil further if necessary.
• Add the sauce to the wok and stir fry until the ribs are coated and the sauce is reduced to a glaze.
• Add the chopped green onion and stir fry another few seconds to combine.
• Use a slotted spoon to transfer ribs to a serving platter, leaving as much of the oil behind as possible.

SWEET & SOUR PRAWNS

Steps:

• Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
• Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
• Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
• Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.