Quick Asian

Sweet and sour prawns with noodles

Name: Sweet and sour prawns with noodles
Yield: 4
Cuisine: /asian
Ingredients: 1 tbs cornflour; 425g can pineapple chunks, drained, juice reserved; ¼ cup (60ml) tomato ketchup; 2 tbs rice wine vinegar; 1 tbs soy sauce; 1 tbs sriracha; 16 large uncooked prawns, peeled (tails intact), deveined; 1 tbs Chinese rice wine; 2 tsp finely grated ginger; 1 tsp sesame oil; 2 tbs sunflower oil; 100g snow peas, trimmed and halved; 1 bunch broccolini, trimmed and cut into 4cm pieces; 3 spring onions, trimmed and cut into 4cm pieces; 400g Hokkien noodles, prepared according to packet instructions

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by Shannon Bennett

Chef

Nov 03, 2018

“Childhood memories are updated here” - Shannon Bennett.

1 tbs cornflour
425g can pineapple chunks, drained, juice reserved
¼ cup (60ml) tomato ketchup
2 tbs rice wine vinegar
1 tbs soy sauce
1 tbs sriracha
16 large uncooked prawns, peeled (tails intact), deveined
1 tbs Chinese rice wine
2 tsp finely grated ginger
1 tsp sesame oil
2 tbs sunflower oil
100g snow peas, trimmed and halved
1 bunch broccolini, trimmed and cut into 4cm pieces
3 spring onions, trimmed and cut into 4cm pieces
400g Hokkien noodles, prepared according to packet instructions

Method

1.

To make sweet and sour sauce, place cornflour in a bowl and gradually whisk in pineapple juice. Add ketcup, vinegar, soy sauce, sriacha and ½ cup (125ml) water.
2.

Place prawns, rice wine, ginger and sesame in a bowl and toss to combine.
3.

Heat sunflower oil in a wok or frying pan over high heat. Add prawns and stir-fry for 2 minutes. Add snow peas, broccolini and spring onion, cook for 1 minute, then add pineapple chunks and sweet and sour sauce. Bring to the boil for 1 minute, add noodles, toss to coat and cook for a further minute to warm noodles. Serve.