RECIPE: Nadiya Hussain’s sweet and sour prawns

Known for her bold and surprising flavour combinations, Nadiya Hussain loves to throw the rulebook out of the window, always finding ways to take familiar recipes to the next level. Now she makes it easy for others to do so too, with Nadiya’s Fast Flavours — a host of everyday recipes that are guaranteed to send your taste buds into overdrive.

Today, we’re featuring Nadiya’s recipe for that delicious takeaway standard, sweet and sour prawns. Happy cooking!

Sweet and sour prawns

This isn’t even about recreating a takeaway meal, because when I want the ease of ordering food, no amount of replicating at home will compete with the need to do nothing. So instead, this is for when you just know you want sweet-and-sour prawns! Packed with sweet veg, pineapple, cashews and crispy prawns, it’s perfect with noodles.

Ingredients

For the prawns
100g cornflour
2 egg whites
1 teaspoon ground black pepper
½ teaspoon salt
1 tablespoons cold water
oil, for frying
300g raw king prawns

For the sauce
oil, for frying
50g cashews
1 clove of garlic, sliced
1 red onion, cut into 3cm chunks
1 red pepper, cut into 3cm chunks
220g tin of pineapple, chopped into chunks
4 tablespoons ketchup
3 tablespoons 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.

—Nadiya’s Fast Flavours by Nadiya Hussain (Penguin Books Australia) is out now.

Nadiya's Fast Flavours

by Nadiya Hussain

This companion book to Nadiya's new BBC2 cooking series will bring the excitement back into your daily meals. Known for her bold and surprising flavour combinations, Nadiya loves to throw the rulebook out of the window, always finding ways to take familiar recipes to the next level. Now she makes it easy for others to do so too, with a host of everyday recipes that are guaranteed to send your taste buds into overdrive.

Sour, sweet, spicy, zesty, earthy, fruity, herbal - her delicious recipes offer new and innovative ways to...

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