Sweet and Sour Prawn Stir-Fry

Name: Sweet and Sour Prawn Stir-Fry
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 432 g canned pineapple chunks; 0.5 tsp Chinese five-spice powder; 1 pinch ground white pepper; 2 tbsp Shaoxing rice wine; 1 tbsp light soy sauce; 350 g raw tiger prawns; 1 tsp cornflour; 1 tbsp rapeseed oil; 1 clove garlic; 2.5 cm piece ginger; 1 piece red onion; 1 piece red chilli; 1 piece red pepper; 1 tsp toasted sesame oil; 1 piece spring onions; 1 tbsp cornflour; 100 ml vegetable stock; 1 tbsp light soy sauce; 1 tbsp tomato ketchup; 2 tbsp clear rice vinegar; 2 tbsp golden syrup

Main Course

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Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Sweet and Sour Prawn Stir-Fry is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Dieses Gericht ist ein absoluter Knaller, wenn es mal schnell gehen muss und man trotzdem etwas Besonderes auf den Tisch bringen möchte! Die Kombination aus süßen und sauren Aromen mit der leichten Schärfe des Chilis macht diese Garnelenpfanne zu einem echten Geschmackserlebnis. Ich mache das Rezept gerne, wenn ich Lust auf asiatische Küche habe, aber keine Lust auf stundenlanges Kochen. Die Garnelen sind schnell mariniert und das Gemüse ist im Nu geschnippelt. Perfekt für einen entspannten Abend!

Ingredients (21 ingredients)

432 g canned pineapple chunks
0.5 tsp Chinese five-spice powder
1 pinch ground white pepper
2 tbsp Shaoxing rice wine
1 tbsp light soy sauce
350 g raw tiger prawns
1 tsp cornflour
1 tbsp rapeseed oil
1 clove garlic
2.5 cm piece ginger
1 piece red onion
1 piece red chilli
1 piece red pepper
1 tsp toasted sesame oil
1 piece spring onions
1 tbsp cornflour
100 ml vegetable stock
1 tbsp light soy sauce
1 tbsp tomato ketchup
2 tbsp clear rice vinegar
2 tbsp golden syrup

Preparation (10 steps)

Prepare the sweet and sour sauce

In a jug, combine 1 tbsp cornflour with 50ml of the pineapple juice from the canned pineapple chunks and whisk until smooth. Add 100ml vegetable stock, 1 tbsp light soy sauce, 1 tbsp tomato ketchup, 2 tbsp clear rice vinegar, and 2 tbsp golden syrup to the jug. Set aside.

Marinate the prawns

In a bowl, mix ½ tsp Chinese five-spice powder, a pinch of ground white pepper, 1 tbsp Shaoxing rice wine, and 1 tbsp light soy sauce. Add 350g raw tiger prawns and toss to coat. Let it marinate for 5 minutes.

Dust the prawns with cornflour

Remove the prawns from the marinade and dust with 1 tbsp cornflour. Set aside.

Chop garlic and ginger

Thermomix® Setting

3 sec/Speed 7

Add 1 garlic clove and a 2½cm piece of ginger to the mixing bowl and chop for 3 Sec./Stufe 7.

Chop red onion

Thermomix® Setting

3 sec/Speed 5

Add 1 red onion to the mixing bowl and chop for 3 Sec./Stufe 5.

Sauté garlic, ginger, and onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tbsp rapeseed oil to the mixing bowl with the chopped garlic, ginger, and onion. Sauté for 3 Min./120°C/Stufe 1.

180

Add chilli and prawns

Thermomix® Setting

1 min/248°F/Speed 1 120

Add 1 red chilli (chopped) and the marinated prawns to the mixing bowl. Cook for 1 Min./120°C/Stufe 1.

Add red pepper and pineapple

Thermomix® Setting

1 min/212°F/Speed 1 100

Add 1 red pepper (chopped) and 432g canned pineapple chunks (drained) to the mixing bowl. Cook for 1 Min./100°C/Stufe 1.

Add the sauce and cook

Thermomix® Setting

3 min/212°F/Speed 1 100

Pour the prepared sweet and sour sauce into the mixing bowl. Cook for 3 Min./100°C/Stufe 1, or until the sauce has thickened and the prawns are cooked through.

180

Season and serve

Season with 1 tsp toasted sesame oil and a pinch of ground white pepper. Transfer to a serving plate and sprinkle over 1-2 spring onions (chopped) to serve.