Yields6 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Sweet and sour chilli prawns are the perfect meal, no matter if it's lunch or dinner! Check out the full recipe and video here:
500g / 1.1lb large, raw peeled prawns 2 large spring onions 3 Tbsp sweet chilli sauce 3 Tbsp tomato sauce 1 Tbsp caster sugar 1 Tbsp soy sauce 1 Tbsp rice wine vinegar or white wine vinegar 3 Tbsp Avocado Oil with Garlic 2.5cm / 1in piece of ginger, cut into fine matchsticks 1 bunch fresh asparagus, cut into diagonal pieces 1 tsp cornflour 2 garlic cloves, crushed 1 tsp chilli flakes 250g / 8.8oz punnet cherry tomatoes, halved
De-vein the prawns if necessary, by inserting a cocktail stick into their backs about halfway along and hooking out the thin black vein with the tip.
Cut the green tops off the spring onions and cut them lengthways into thin shreds. Set aside in cold water to use as garnish. Thinly slice the white parts of the spring onions on the diagonal. Mix the chilli sauce, tomato sauce, sugar, soy sauce and vinegar together in a small bowl.
Heat half the avocado oil with garlic in a wok or large, deep frying pan. Add the ginger and cook for 30 seconds, then add the prawns and asparagus and stir-fry for 2 minutes or until the prawns are just cooked through. Transfer them to a plate.
Mix the cornflour with 1 tablespoon of cold water. Return the wok or pan to the heat and add the remaining oil and the garlic and chilli. As soon as they start to sizzle, add the white spring onion slices and cherry tomatoes and stir-fry for 30 seconds. Add the chilli sauce mixture and the cornflour mixture and simmer for a few seconds until thickened and smooth. Return the prawns to the wok with the shredded green spring onion and toss everything together well. Serve with noodles or steamed white rice.