Fusion Szechuan sweet and sour prawns:
In a pan sear the following:
300 gm pineapple cut into pieces.
2 diced capsicum.
1 dried or fresh chill.
2 cloves pressed garlic.
Then add the following and lightly poach the following:
350 gm smallish shelled raw prawns.
150 ml pineapple juice or reasonable concentrated chicken stock.
3 tablespoon rice vinegar.
A few pieces chopped coriander.
2 tablespoon light soy sauce.
A few splashes rice wine.
And some of the following:
A few splashes Worcestershire sauce.
A few splashes liquid smoke.
A few splashes fish sauce.
A few splashes xo sauce.
A few squeezes anchovy paste.
1 block fermented bean curd.
1 teaspoon prawn sambal paste.
A few pinches Schwan pepper.
A few pinches pepper.
Original recipe from my database.
Photo from google images.
.
Original recipe from my database.
