Ingredients
For the Hot, Sweet and Sour Sauce:
- 2 x garlic cloves (crushed)
- 2 x hot little chillies (deseeded depending on your disposition)
- 1 x Large head of ginger (finely chopped)
- 7-8 x Sichuan pepper corns (or pink pepper corns)
- 2 x Spring onions (chopped)
- 2 x tablespoons honey
- 4 x tablespoons rice vinegar
- 4 x tablespoons dark soy sauce
- juice of 1/2 a lemon
- 1 x Plump ripe juicy tomato (chopped)
- small handful of chopped parsley
- Salt and pepper
Plus:
- Raw king prawns
- Fresh Pineapple (cubed)
- Red Peppers (sliced into matchsticks)
- Baby sweet corn (sliced lengthways)
To garnish:
- Spring onions sliced lengthways
- Chopped Parsley
Method
- Get the rice on (1 part rice + 2 parts cold water + Moderate heat = perfect rice)
- Grind all of the sauce ingredients together in a pestle and mortar
- Flash fry the red peppers, baby corn and pineapple in a little very hot oil
- Fry the prawns in the same pan for 45 seconds until they begin to colour
- Add the sauce to the pan and stir fry until prawns are pink and juicy (if you have retained it any pineapple juice, add it now)
- Serve with rice and suggested garnish.