"Sweet and Sour Prawns"

Recipe for "Sweet and Sour Prawns"

Ingredients :

2 tbsp light soy sauce
3 tbsp dry sherry
2 tbsp groundnut oil
1 in / 2.5cm piece root ginger
1-2-garlic cloves
3-4 spring onions
1lb / 450g peeled prawns, thawed if frozen

For the sauce
? red pepper
? small green pepper
1 carrot
? pint / 150ml fish stock
1 tbsp light soy sauce
2 tbsp white wine vinegar
1 tbsp clear honey
1 tbsp tomato puree
1-2-tsp cornflour

For the Batter
5 tbsp cornflour
2 eggs, size 5, beaten
Oil for deep fat frying

Method :
1. Mix the soy sauce, sherry and oil together in a medium-sized bowl. Peel and finely grate the root ginger, peel and crush the garlic.
Trim the spring onions, wash well, dry then chop finely. Add the ginger, garlic and spring onions to the bowl and mix well.

2. Dry the prawns thoroughly, add to the bowl and mix well. Cover and chill for atleast 1 hr, turning occasionally.

3. To make the sauce, cut the tops of the peppers, discard seeds and pith, then cut in to thin strips. Place in a small bowl, pour boiling
water over and leave for 5 mins. then drain.

4. Mix the stock, soy sauce, vinegar, honey and the tomato puree together in a small saucepan, bring to a boil, then simmer for
30mins.

5. Mix the cornflour to a paste with 2 tsp of water, stir into the pan and cook until thickened. Add the drained pepper and carrot strips, stir well then leave on one side.

6. To make the batter, sift the cornflour into a mixing bowl, add the eggs and beat well until smooth.

7. Drain the prawns then place small amounts in the batter and coat well. Heat the oil in a frying pan and drop small spoonfuls of the coated prawns. Fry for 4-5 mins until golden brown. Drain on absorbent paper and repeat with remaining prawns.

8. Warm sauce through, then pour a little over the cooked prawns. Serve remaining sauce with rice to accompany prawns.