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Sweet And Sour Prawns

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  Canned pineapple chunks in syrup 8 1⁄4 Ounce (Dole Brand)
  Vegetable oil 2 Tablespoon
  Medium shrimp 3⁄4 Pound, peeled and deveined
  Carrot 1 , cut diagonally in thin slices (Dole Brand)
  Green bell pepper 1 Small, seeded and chunked (Dole Brand)
  Lychee 1 Can (10 oz), drained
  White vinegar 2 Tablespoon
  Catsup 2 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon
  Chopped crystallized ginger 1 Tablespoon
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Hot cooked rice 3 Cup (48 tbs)

Heat wok or skillet until hot.
Add oil, swirling to coat sides.
Add shrimp; stir-fry 1 to 2 minutes until shrimp are opaque.
Add carrot, bell pepper, lychee and pineapple.
Stir-fry for about 2 minutes.
Add reserved pineapple syrup, vinegar, catsup, soy sauce and ginger.
Cook, stirring, for 1 minute.
Blend cornstarch with water in cup.
Add to wok.
Cook, stirring, until sauce boils and thickens.

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Sweet And Sour Prawns Recipe