Sweet and Sour Prawns with Jasmine Rice
If you expect a bright red sauce made with western ingredients and full of additives , then Neds Sweet and Sour may not be for you. We went the natural way: Neds Sweet and Sour is made using fruit, we use tamarind to give it the sour taste, hence the brown colour, and pineapple to balance the sweetness, we round it up with a bit of sugar and apple vinegar.
This sauce is 100% vegan and gluten free.
Best to be served with steamed rice, and goes best with chicken or seafood, to keep it vegan use tofu.
(serves 4 people)
- 600g Neds sweet and sour sauce
- 280g uncooked steamed jasmine rice
- 1 tablespoon rapeseed oil
- 40 medium size prawns (uncooked - no head - no shell - deveined)
- 350g fresh tofu if making it vegan
- 200g Carrots
- 50g Onions
- 150g mixed peppers
- 50g roasted ground peanuts (can grind using a blender or a large chopping knife)
- 150g pineapple chunks (tinned pineapple is fine to use)
- 1 teaspoon of potato starch
PREPARATION
- Steam the rice and keep it warm in the pot
- Prawns come ready to cook
- Cut the tofu into small cubes
- Slice the onions thin strips
- Peel the carrot cut it into half moon shapes about 5mm thick
- Clean the pepper of the stalk and the inside and then cut into strips about 4cm wide
- Get the peanuts ready and set them aside
- Cut the pineapple into chunks
- Mix the potato starch with 50ml of water in a glass
COOKING
- Use a wok
- Make it really hot
- Add the oil to the wok when hot add the onion and stir fry till golden
- Add the prawns and cook till they change their colour to red
- Add the vegetables at once and stir fry it all in for about 1 minute
- Add 200ml of water and bring to boil
- Once the water has reduced by half add the pineapple
- Add the sweet and sour sauce
- Bring to boil and simmer for 5 minute (for the vegan version add the tofu cubes now)
- To make it thicker add the potato starch mix little by little till you get a thick gravy like consistency
- Serve with rice
- Garnish with ground peanuts on top