酸甜素菜拌虾

Sweet-and-Sour Prawns with Vegetables

Sweet-and-sour is probably one of the most abused Chinese dishes, but when well done it can be one of the most pleasing. The key is the sauce, which has equal amounts of rice vinegar and sugar to give it its sweet-and-sour flavour.

serves 6

700 g (1 lb 9 oz) prawns (shrimp)

2 tablespoons Shaoxing rice wine

2 slices ginger, smashed with the flat side of a cleaver

3 teaspoons roasted sesame oil

1½ tablespoons cornflour (cornstarch)

125 ml (4 fl oz/½ cup) oil

2 spring onions (scallions), white part only, finely chopped

1 tablespoon finely chopped ginger

2 garlic cloves, finely chopped

1 red capsicum (pepper), diced

1 green capsicum (pepper), diced

2½ tablespoons tomato sauce (ketchup)

2 tablespoons clear rice vinegar

2 tablespoons sugar

1 teaspoon light soy sauce

½ teaspoon salt

Peel the prawns, score each one along the length of the back so the prawns will ‘butterfly’ when cooked, and devein them. Place the prawns in a bowl and add the rice wine, ginger, 2 teaspoons of the sesame oil and 1 tablespoon of the cornflour. Pinch the ginger slices in the marinade repeatedly for several minutes to impart the flavour into the marinade. Toss lightly, then leave to marinate for 20 minutes. Discard the ginger slices and drain the prawns.

Heat a wok over high heat, add 2 tablespoons of the oil and heat until very hot. Add half the prawns and toss lightly over high heat for about 1½ minutes, or until the prawns turn pink and curl up. Remove with a wire sieve or slotted spoon and drain. Repeat with another 2 tablespoons of the oil and the remaining prawns. Pour off the oil and wipe out the wok.

Reheat the wok over high heat, add the remaining oil and heat until very hot. Add the spring onion, chopped ginger and garlic and stir-fry for 15 seconds, or until fragrant. Add the red and green capsicum and stir-fry for 1 minute.

Combine the tomato sauce, rice vinegar, sugar, soy sauce, salt and the remaining sesame oil and cornflour with 125 ml (4 fl oz/½ cup) water, add to the sauce and simmer until thickened. Add the prawns and toss lightly to coat.