Thai sweet and sour prawns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 2 | Minced garlic cloves | |
| 1 | cup | Pineapple chunks |
| 1 | large | Diced tomato |
| 1 | Peeled and sliced cucumber | |
| 1 | teaspoon | Lemon juice |
| 1 | tablespoon | Sugar |
| 1½ | tablespoon | Thai fish sauce |
| 1 | tablespoon | Oyster sauce |
| 2 | tablespoons | Ketchup |
| 3 | tablespoons | Water |
| 12 | larges | Prawns - peeled; de-veined |
| ½ | cup | Chopped scallions |
Directions
Directions: Heat the peanut oil in a large wok until very hot. Add the garlic and saut‚ briefly. Add the pineapple, tomato, cucumber, and stir fry for 2 minutes. Add the lemon juice, sugar, Thai fish sauce, oyster sauce, ketchup, and water. Bring the mixture to a simmer and add the prawns.
Simmer gently, stirring often until the prawns are cooked through. Stir in the scallions and serve over Thai noodles. Garnish with chopped cilantro.
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