I don’t seem to have much energy to cook dinner these days, but I always feel better eating homecooked food. So I was quite happy to have cooked for most of the days this work week!
I didn’t have time to cook a veggie dish, and had cravings for sambal kang kong so the hubby was very nice to have bought one from the tze char stall. (Again, so expensive!! Hahaha)
Both of us liked the taste of the sauce, and it’s the first time I’ve cooked the sauce from scratch. Think I should do this more often!
I also “marinated” the prawns with salt water – which I have watched from 型男大主厨, which helps to prevent tough prawns from overcooking.
Sweet & Sour Prawns (Serves 2-3 adults)
– 250g to 300g prawns
– 1 tomato, cut into small wedges
– 2 to 4 slices of canned pineapple slices, cut into smaller pcs
– 1 green pepper, cut
– 1 clove garlic, minced
– 1/2 yellow onion, cut (You can omit if you don’t have)
– Sauce: 6 tbsp tomato sauce, 2 tbsp sugar, 3 to 4 tbsp water, 1 tsp white vinegar
1. Wash and shell the prawns (I removed the tails because my toddler likes chewing them. You can retain the tails). Remove the prawn vein. Rinse the prawns slightly.
2. Prepare a medium bowl of water, and add some salt to it. Place the prawns in the salt water for 1-2 mins, before removing them from the water. Pat dry. Sprinkle with some white pepper and mix well.
3. Combine the sweet and sour sauce in a bowl. Mix well. Set aside.
4. Heat some oil in the frying pan. Saute the onion and garlic till fragrant. Add green pepper and stir fry till fragrant. Add prawns and stir fry till they are almost cooked.
5. Add pineapple and tomato to stir fry briefly.
6. Add in the prepared sweet and sour sauce. Stir until the ingredients are well coated. You might want to add in some corn starch slurry to thicken the sauce. I didn’t because I didn’t want to use too much corn starch in my cooking.
7. Dish up and serve with warm rice.