Sweet And Sour Prawns
|Frozen bay prawns||4 Ounce (Scampi)|
|Pineapple wedges||2 Tablespoon|
|Ripe tomato||2 Tablespoon, cut into wedges|
|Green pepper||1 Tablespoon, diced|
|Red chili||1⁄4 Small|
|Peanut oil||1 Tablespoon|
|Tomato puree||1 Teaspoon|
|Wine vinegar||2 Tablespoon|
Defrost the prawns and work in the flour.
Set them aside.
Chop the onion, pineapple and tomato and green pepper and pound the chilli to a paste.
Heat the peanut oil and quickly fry the scampi in it to a golden tone.
Lift out and fry the onion, tossing it about to cook but not colour.
Add the tomato puree, sugar, chilli paste, and season lightly with salt.
Add the chicken stock, vinegar and cornflour blended with the water.
Cook for 1 1/2 minutes.
Add the tomatoes, green pepper and pineapple wedges.
Add the scampi with a tiny pinch of salt.
Move about gently.