Sweet and sour prawns recipe | delicious. magazine

Ingredients

• 1 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp cornflour mixed with 2 tbsp water
• 425g can pineapple pieces, drained, juice reserved
• 1 tbsp groundnut oil
• 1 garlic clove, crushed
• Knob of fresh ginger, finely grated
• 2 red chillies, deseeded, 1 finely diced and 1 sliced
• 1 red pepper, sliced
• 225g can water chestnuts, drained
• 200g large raw peeled prawns
• 4 spring onions, sliced lengthways, to serve