Mr. Delish and I are in the process of moving. Being that we are a fairly young couple, and that we are moving from a 2 bedroom place to a 4 bedroom house, we are in dire need of, well….STUFF.
We have no stuff! We just have the basics, a copious amount of kitchen items (thanks to me) and a ridiculous amount of tools and random screws, nuts, bulbs and whatchamacallits (thanks to Mr. Delish.) And I just want to get this off my chest, at one point, we had 6 sets of wheels and tires. Who needs that many wheels and tires? Currently, I think we have about 4 sets and he just recently added another car to our collection.
I ask myself everyday, why we can’t have a black and cream damask chaise lounge, but we CAN have 6 sets of rims and a random Mercedes Benz that is not for me to drive. Not fair.
Anyways, the point of me bringing this up is that I have this good friend that always provides me with stuff! She has given us many things over the past few years, and yesterday she brought me some new cookbooks! Yay. I love cookbooks. One of them was this 1962 edition of the Better Homes and Gardens Cookbook. You know, the one with the red checker pattern on the front and the recipe for Creamy Tuna Casserole for Company? I love it. Then she also gave me a cookbook called The Food of China. It is beautiful, a big glossy book with lots of photos and helpful information for people like me that have no darn clue what they’re doing.
I came across a recipe in the book for Sweet and Sour Prawns and I knew immediately that I wanted to
make it for dinner. So here we go people.
Sweet and Sour Prawns with Peppers:
Adapted from The Food of China
1 lb Raw Peeled and Deveined Prawns
2 tbsp Cornstarch
2 tbsp Rice Wine
2 Thin Slices Ginger
2 tbsp Sesame Oil
3 tbsp Canola Oil
1 tbsp Minced Garlic
1 tbsp Minced Ginger
4 Green Onions (white part only) sliced thinly
1 Red Pepper, Chopped
1 Green Pepper, Chopped
2 tbsp Rice Wine Vinegar
2 tbsp Ketchup
1 tbsp Sugar
1 tbsp Soy Sauce
In a bowl add the prawns, 1 tbsp of the cornstarch, rice wine, ginger and 1 tbsp of the sesame oil. Cover tightly with plastic wrap and let the prawns marinate for 20 minutes up to an hour.
In a wok heat a tablespoon of the canola oil over medium high heat. Remove the ginger slices from the prawn marinade mixture and add half of the prawns to the pan, careful to take only the prawns and as little of the marinade as possible and saute until pink and cooked through, remove to a bowl. Add another tbsp of canola oil and saute the remaining shrimp (again with little marinade,) remove to the same bowl.
Add the last tbsp of canola oil and once the oil is hot, add the garlic, ginger and green onions and saute for one minute, stirring constantly. Add the red and green pepper and saute for one minute. Add the rice wine vinegar, ketchup, sugar, soy sauce and remaining cornstarch and sesame oil. Stir until combined and then cook until thickened about 2-3 minutes. Add the prawns and stir to coat in the sauce. Remove to a serving bowl. Serve over steamed rice.