Sweet and Sour Prawns/Shrimp

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“This recipe is based on one from which the DH and I changed to suit our own tastes. The original included water chestnuts which we omitted and we added chillies to give a bit of bite and we thoroughly enjoyed the result. When we made it I used 580 grams of prawns but they were jumbo prawns - 7 all up and the 2 of us gobbled up the lot, using smaller prawns you could serve 3 to 4 people. I have included peeling the prawns in the preperation time.”

Ingredients Nutrition

  • 1 12 tablespoons sugar
  • 5 teaspoons soy sauce
  • 3 tablespoons Chinese white rice vinegar (or cider vinegar)
  • 1 14 tablespoons tomato paste
  • 2 tablespoons shaoxing rice wine (or dry sherry or sherry wine)
  • 1 tablespoon cornflour (corn starch)
  • 2 tablespoons water (to mix with cornflour)
  • 1 12 tablespoons peanut oil
  • 3 garlic cloves (finely chopped)
  • 1 piece ginger (2 cm finely chopped)
  • 1 spring onion (finely sliced, original recipe called for 4)
  • 500 g prawns (green or raw peeled and deveined, I removed tails)
  • 1 carrot (peeled and julienned)
  • 12 red capsicum (bell pepper)
  • 12 green capsicum (bell pepper)
  • 2 chilies (I used small red deseeded and julienned)
  • 1 chili (I used small red finely sliced seeds as well)


  1. SAUCE - combine all the sauce ingredients in a jug and set aside.
  2. Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
  3. Add prawns, carrot and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.

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