Celebrate summer with this beautiful prawn dish. For the Chinese, a meal of prawns symbolises happiness. Chinese sweet and sour is so wrong, yet so right! These wonderful sweet and sour prawns prove it.
500g large, raw peeled prawns (we love Shore Mariner)
2 large spring onions
3 tbsp sweet chilli sauce (we love Barker’s)
3 tbsp tomato sauce
1 tbsp caster sugar
1 tbsp soy sauce (we love Lee Kum Kee)
1 tbsp rice wine vinegar or white wine vinegar
3 tbsp Olivado Avocado Oil with Garlic
2.5cm piece of ginger, cut into fine matchsticks
1 bunch fresh asparagus, cut into diagonal pieces (we love Leaderbrand)
1 tsp cornflour
2 garlic cloves, crushed
1tsp chilli flakes (we love Mrs Rogers)
250g punnet cherry tomatoes, halved (we love NZ Hothouse)
- De-vein the prawns if necessary, by inserting a cocktail stick into their backs about halfway along and hooking out the thin black vein with the tip.
- Cut the green tops off the spring onions and cut them lengthways into thin shreds. Set aside in cold water to use as garnish. Thinly slice the white parts of the spring onions on the diagonal. Mix the chilli sauce, tomato sauce, sugar, soy sauce and vinegar together in a small bowl.
- Heat half the oil in a wok or large, deep frying pan. Add the ginger and cook for 30 seconds, then add the prawns and asparagus and stir-fry for 2 minutes or until the prawns are just cooked through. Transfer them to a plate.
- Mix the cornflour with 1 tablespoon of cold water. Return the wok or pan to the heat and add the remaining oil and the garlic and chilli. As soon as they start to sizzle, add the white spring onion slices and cherry tomatoes and stir-fry for 30 seconds. Add the chilli sauce mixture and the cornflour mixture and simmer for a few seconds until thickened and smooth. Return the prawns to the wok with the shredded green spring onion and toss everything together well. Serve with noodles or steamed white rice.