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Sweet & Sour Prawns

By Paul Beard

Sweet & Sour Prawns

Preparation : 5 min Resting : -
Cooking : 26 min Equipment :
Difficulty :
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Serves 4 :
500 grams Raw Peeled Prawns
15 grams Peanut Oil
1 Capsicum, sliced
1 Carrot, sliced
1 Garlic Clove
115 grams Caster Sugar
125 grams White Vinegar
15 grams Soy Sauce
2 tablespoons Cornflour
2 tablespoons Water
425 grams (1 can) Pineapple Pieces, Drained
Reserved Pineapple Juices
250 grams Water
300 grams Long-Grain Rice
310 grams Water
1 teaspoon Salt
500 grams Water to put in the metal bowl
1For presentation slice Carrot & Capsicum and set aside
2Run the EXPERT programme
3Finely chop Garlic 3 Seconds, Speed 7, scrape down
4Add Carrot & Capsicum & Peanut oil to the Garlic sauté for 3-4 minutes, 120C, Speed 2A
5Combine the Cornflour and 2 tablespoons Water, making a thick paste, set aside
6Combine reserved Pineapple juice and water to make 250g. Combine together the Sugar, Vinegar, Soy Sauce and 1 cup (250g)
7Water/pineapple mix stir until sugar dissolves about 30 seconds, speed 2A, 120C
8Add Cornflour mixture to the bowl
9Add pineapple, 6-7 Min, 100C until it comes to the boil
10Add Prawns 3-4 minutes, 120C, Speed 2ASet aside and keep warm.Either Clean the bowl or Cook the Rice in the dirty bowl to help with the washing up Cook Rice in steam basket.
1Fit the metal bowl with 500ml water.
2Place the rice, 310ml water and salt in a stainless-steel bowl that fits the steam basket.
3Run the STEAM programme for 25 minutes.
4Serve out the Rice pour over the sauce
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Chef’s tip

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified.


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