• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 600g large prawns, feelers trimmed
  • 1 tsp salt
  • 1/2 tsp pepper
  • Oil for deep-frying
  • 1 onion, cut into wedges
  • 1/4 cucumber, pared, soft centre removed, and cut into 4 long strips then into big cubes
  • 1 slice fresh pineapple, cut into wedges
  • 1 tomato, cut into wedges
  • 1 red chilli, seeded and sliced
  • 1/2 red capsicum, cut into wedges
  • 2 stalks spring onions
  • Sauce (combine):
  • 1 tbsp tomato sauce
  • 1/2 tbsp Worcestershire sauce
  • 1 tbsp light soy sauce
  • 1/2 tbsp chilli sauce
  • 1 tbsp lemon juice
  • 1/2 tbsp sugar or to taste
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 1 tsp chicken stock granules
  • 1 cup stock
  • Thickening (combine):
  • 1 tsp corn flour
  • 1 tbsp water
  • Garnishing:
  • Chilli curls
  • Chinese parsley leaves

Instructions

  1. Season prawns with salt and pepper for 15 to 20 minutes. Deep-fry the prawns until just cooked. Drain and place on a serving dish.
  2. Heat 3 tbsp oil in wok and stir-fry onion until transparent. Add cucumber, pineapple, capsicum, tomato, chillies and spring onion and stir briskly for one minute.
  3. Pour in combined sauce ingredients. When it begins to boil, add thickening then pour sauce over prawns and sprinkle with garnishing ingredients.
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