Sweet and Sour Prawns

Work a little magic with a wok in this fast but fabulous supper of sweet and sour prawns
By James Martin
Sweet and Sour Prawns
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 1 tbsp groundnut oil
  • 3 clove garlic, coarsely chopped
  • 5 cm ginger, finely chopped
  • 4 spring onions, sliced diagonally into 4cm pieces
  • 225 g water chestnuts, fresh or tinned (peeled if fresh), sliced
  • 450 g prawns, raw and shelled and de-veined
  • 100 g red peppers, or green pepper, cut into 2.5 cm squares

For the sauce

  • 150 ml chicken stock, classic Chinese or good quality bought stock
  • 2 tbsp rice wine
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp tomato purée
  • 3 tsp Chinese white rice vinegar or cider vinegar
  • 1 tsp sugar
  • 1 tbsp cornflour


1. Heat the wok over a high heat, and then add the oil. When it is very hot and slightly smoking, add the garlic, ginger, spring onions and water chestnuts and stir-fry for 20 seconds.

2. Add the prawns and stir-fry them for 1 minute.

3. Add the pepper and stir-fry for 30 seconds.

4. Stir in all the sauce ingredients except the cornflour mixture, then turn the heat down and simmer for 3 minutes.

5. Blend the cornflour with the water and drizzle into boiling liquid. Stir for a minute or two until the sauce is thickened, and then serve immediately.

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