Red sweet & sour prawns

• pineapple chunks↗432g can g

  drained and juice reserved

• Chinese five-spice powder½ tsp tsp
• ground white pepper↗pinch of pinch

  plus a pinch extra to serve

• Shaoxing rice wine↗2 tbsp tbsp
• light soy sauce↗1 tbsp tbsp
• raw tiger prawns↗350g g

  patted dry

• cornflour↗1 tsp tsp
• rapeseed oil↗1 tbsp tbsp
• garlic clove↗1

  crushed

• ginger↗2½cm piece

  finely grated

• red onion↗1

  thinly sliced

• red chilli↗1

  deseeded and finely chopped

• red pepper↗1

  thinly sliced

• toasted sesame oil↗1 tsp tsp
• spring onions↗1-2

  finely sliced, to serve

• cornflour↗1 tbsp
• vegetable stock↗100ml
• light soy sauce↗1 tbsp
• tomato ketchup↗1 tbsp
• clear rice vinegar↗2 tbsp
• golden syrup↗2 tbsp

Step-by-step instructions

1. 1

   For the sauce, put the cornflour in a jug and gradually whisk in 50ml of the juice reserved from the pineapple can. Whisk in all the remaining ingredients for the sauce and set aside.

2. 2

   In a bowl, combine the five-spice powder, white pepper, 1 tbsp of the rice wine and soy sauce. Add the prawns and toss to coat, then set aside to marinate for 5 mins. Remove the prawns from the marinade and dust with the cornflour.

3. 3

   Heat a wok over high heat until shimmering, then drizzle in the oil. Swirl the oil, then add the garlic, ginger, onion and chilli. Stir-fry for 5-10 seconds, until the onion starts to caramelise. Add the prawns and let them sear on one side for 5 seconds before you stir. Deglaze with the remaining rice wine and toss the prawns, stirring for 1 min. Scatter in the peppers and toss, then mix in the drained pineapple chunks. Pour over the sweet & sour sauce and bring to the bubble. Cook until the sauce has deepened in colour, reducing for 2-3 mins, and the prawns and vegetables are tender and cooked through. Season with the sesame oil and a pinch of white pepper. Transfer to a serving plate and sprinkle over the spring onions to serve.