Nadiya Hussain's sweet and sour prawns recipe
Packed with sweet veg, pineapple, cashews and crispy prawns, this is perfect with noodles.
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Cooking tools:
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Spoon
- Skillet
- Stove
- Slotted spoon
- Paper towel
- Cutting board
- Chef's knife
- Can opener
- Saucepan
- Colander
- Serving platter
Ingredients
- 100 g cornflour
- 2 egg whites
- 1 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp cold water
- 1 amount of oil, for frying
- 300 g raw king prawns
- 50 g cashews
- 3 cloves of garlic, sliced
- 1 red onion, cut into 3cm/1inch chunks
- 2 red peppers, cut into 3cm/1inch chunks
- 220 g tin of pineapple, chopped into chunks
- 4 tbsp ketchup
- 3 tbsp vinegar
- 1 handful chopped fresh coriander (cilantro)
- 3 spring onions (scallions), chopped into long pieces
- 4 servings cooked noodles
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