Sweet And Sour Tiger Prawns
For a celebration or a treat tiger prawns stir-fried in a sweet and sour sauce.
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1 Tbsp vegetable oil
100g baby corn cobs - halved lengthways
100g mangetout - halved lengthways
200g tiger prawns - peeled and cooked
75g beansprouts
1 jar Sharwood's Sweet & Sour
Cooking Method
Heat oil in a wok or deep-sided frying pan. Stir-fry the corn and mangetout for 2 minutes. Add the prawns and continue frying for 1 minute. Add the beansprouts and sauce, heat through and serve immediately.
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