Sweet and Sour Prawn

I remembered vividly the 10 courses Chinese wedding banquet back in my hometown. Belonging to the Foochow clan, guessed a lot of our dishes compromised of sweet and sour cuisines. Even if I didn't get to go for this banquet as a child, my mom diligently brought back some doggy bag of sweet and sour king prawn for me without fail. It's a treat back then.

Sweet and Sour Prawn
Ingredients (2 persons)

• 300g of fresh king prawn with shell/with head/headless (I can only find headless here)
  
• 2 tbsp of tomato sauce
• 1 tbsp of lime juice/white vinegar
• 1 tbsp of sugar
• 1 tbsp of soy sauce
• 1/2 tbsp of shaoxing/dry sherry
  
• 1 big red onion diced into cube
• half of pepperbell
  
• 2 ring of pineapple
• 1/4 of cucumber peeled and diced
• 1/2 red chillis
• 6 cherry tomatoes, quartered
• 1 tbsp of cooking oil
  
• oil for deep frying
  

1. In a pan/fryer, heat oil for deep frying. Once heated, add in the prawn and deep fry for about 2 minutes. Removed from wok and drained.
2. In a wok, add a tbsp of cooking oil. Add in red onion, chilli, pepperbell and stir fry for 2 mins.
3. Then add in the prawn and stir fry for a minute.
4. Pour in the sauce-tomato sauce, soya sauce, sugar, limejuice, shaoxing wine. Stir well to coat the prawn.
5. Add in the cherry tomatoes, pineapple and cucumber. Stir to mix well.
6. Turn off the heat and served on a plate.

Served with rice. What a feast :-)