350g Frozen Prawns (defrosted)
1 Spring/Salad Onion
1 Teaspoon Ginger Root (finely chopped 1/2 teaspoon if using dried)
1 Tablespoon Dark Soy Sauce
3 Tablespoons Rice Vinegar (white wine vinegar will do, i've never tried it with the normal table stuff)
1 Splash of Sherry (go steady you booze fiend)
2 Tablespoons sugar
125ml Stock (veg or chicken is best, i suppose you could use lamb or beef if you are making a different sweet and sour, or just use water)
Water
1 Tablespoon Cornflour
A Splash of Oil
Equipment
1 Wok
1 Spatula
1 SHARP Knife
1 Chopping Board
1 Glass
The Good Bit
- Heat a little oil in the wok, then apart from the prawns and cornflour chuck everything into the wok and bring to the boil.
- Whilst waiting for the sauce to boil, put the cornflour in the glass and add a little cold water to form a paste, once the sauce is boiling throw the prawns in too and cook for about 5 minutes until the prawns are well heated through.
- Thicken the sauce with the cornflour paste, this will only take seconds, dont worry if it takes a little longer, at the end of the day you are the judge, if it's too runny keep it boiling until you are happy, if it's like a block of concrete, add a little water!
- Serve with fresh herb leaves, Whatever you like but parsley is good, a slice of lemon looks excellent.
