Sweet and sour prawns recipe
 Whip up your own sweet and sour prawns at home. Packed with sweet veg, pineapple, cashews and crispy prawns – they're perfect with noodles! 100g/3½oz cornflour 2 egg whites 1 tsp ground black pepper ½ tsp salt oil, for frying 300g/10½oz raw king prawns 100g/3½oz cornflour 2 egg whites 1 tsp ground black pepper ½ tsp salt oil, for frying 300g/10½oz raw king prawns oil, for frying 50g/1¾oz cashews 3 garlic cloves, sliced 1 red onion, cut into 3cm/1¼in chunks 2 red peppers, cut into 3cm/1¼in chunks 1 x 220g/8oz tin pineapple, cut into chunks 4 tbsp ketchup 3 tbsp vinegar oil, for frying 50g/1¾oz cashews 3 garlic cloves, sliced 1 red onion, cut into 3cm/1¼in chunks 2 red peppers, cut into 3cm/1¼in chunks 1 x 220g/8oz tin pineapple, cut into chunks 4 tbsp ketchup 3 tbsp vinegar fresh coriander, chopped 3 spring onions, cut into long strips noodles of your choice, cooked according to packet instructions fresh coriander, chopped 3 spring onions, cut into long strips noodles of your choice, cooked according to packet instructions Method Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles. Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles.