This simple meal from Nadiya Hussain combines crispy prawns with a tangy tinned pineapple and ketchup sauce. Packed with sweet vegetables, pineapple, cashews and crispy prawns, it’s perfect with noodles, and an easy twist on your favourite takeaway dish.
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INGREDIENTS
For the prawns
100g corn flour
2 egg whites
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons cold water
oil, for frying
300g raw king prawns
For the sauce
oil, for frying
50g cashews
3 cloves of garlic, sliced
1 red onion, cut into 3cm chunks
2 red peppers, cut into 3cm chunks
220g tin of pineapple, chopped into chunks
4 tablespoons ketchup
3 tablespoon white wine vinegar
To serve
chopped fresh coriander
3 spring onions, chopped in long pieces
cooked noodles
METHOD
Put the cornflour in a bowl with the egg whites, pepper, salt and water. Mix to a smooth paste.
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 crispy and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper.
Now wipe out the pan and pour in another drizzle of oil. Add the cashews and toast until golden. Add the slices of garlic and cook till crisp and brown.
Add the onion and pepper chunks and cook till just soft 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 mix through, then finish by mixing in the coriander and spring onions. Serve with noodles.
Original Recipe Nadiya Hussain “Fast Flavours”
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