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Sweet and Sour Prawns

with Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
96 kcal
Protein
: 
3g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

120 grams

King Prawns

50 grams

Sweet & Sour Sauce

1 pouch(es)

Steamed Basmati Rice

1 tin(s)

Pineapple Rings

15 grams

Cornflour

15 milliliter(s)

Rice Vinegar

10 grams

Sweet & Sour Garnish

150 grams

Mangetout

Not included in your delivery

60 milliliter(s)

Water for the Sauce

Energy (kJ)403 kJ
Energy (kcal)96 kcal
Fat0.2 g
Carbohydrate19.9 g
of which sugars11 g
Dietary Fibre3.8 g
Protein3 g
Salt0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1
  • Halve the red pepper, discard the core and seeds, slice thinly.
  • Drain the pineapple, reserving the juice.
  • Chop the pineapple into small chunks.
2
  • Heat a splash of oil in a large frying pan or wok over medium-high heat.
  • Add the red pepper and stir-fry until softened, 2-3 mins.
  • Sprinkle over the cornflour and cook, stirring for 1 minute.
3
  • Add the prawns, mange-tout and pineapple chunks, stir to combine.
  • Stir in the sweet and sour paste, sweet and sour garnish, rice vinegar, 2 tbsp pineapple juice per person and the water (amount specified in the ingredient list).
  • Simmer until thickened and glossy and the prawns are cooked through, 3-4 mins. Tip: The prawns are cooked when pink on the outside and opaque all the way through.
4
  • A few minutes before you are ready to serve, squeeze the rice pouch, tear off the strip and microwave at 800W for 2 mins (or stir-fry the rice for 3 mins in a dry frying pan over a medium-high heat).
5
  • Taste the prawns for seasoning and add more salt and pepper if necessary.
6
  • Share the rice between your bowls topped with the sweet and sour prawns. Enjoy!
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