Sweet and Sour Prawn Stir Fry

sweet and sour prawns


For the sauce:

  • 150ml sweet chilli sauce 
  • 75ml pineapple juice
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons cornflour

For the stir fry:

  • 1 tablespoon vegetable oil or oil spray alternative 
  • 300g raw prawns
  • 3 cloves minced garlic 
  • 300g rice noodles 
  • 1 red pepper
  • 4 spring onions 
  • 100g bean sprouts

Serves: 4


  1. In a medium bowl, whisk together the sweet chilli sauce, pineapple juice, soy sauce, rice wine vinegar and cornflour. Set the sauce aside.

  2. Add the oil to a wok or large frying pan over medium heat. Once the oil is hot, add the sliced red pepper. After a couple of minutes add the garlic and prawns stirring constantly until the prawns are pink and mostly cooked through, about 2 minutes.

  3. Move the mixture to the edge of the pan, increase the heat to medium-high then pour the sauce in the center. Bring the sauce to a boil and cook it until it thickens to the consistency of syrup.

  4. Reduce the heat to low then add the noodles and bean sprouts and toss to combine until they're thoroughly coated with the sauce. Chop up the spring onion and sprinkle over the top to serve.

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