As someone who really enjoys cooking and experimenting with food it’s important to draw inspiration from all over the world. If you only stick to the ingredients within your home country despite how many herbs and spices may be at your disposal, you will quickly begin to run out of creative ways of using these ingredients.
Today, South East Asia is my muse. More specifically Thailand. I have yet to visit this country to sample the flavors and their amazing beaches. All in good time. I have however had the pleasure of stuffing my face with food from countless Thai restaurants and I can’t help but think….OMG, I need to go.
The Thailand inspired sweet and sour shrimp recipe below will have you reaching for your passport and calendar to begin planning your next worldly adventure.
Ingredients
Prawns – 300 gm (measured after cleaning)
Grated/crushed garlic – 2 tsp
Onion – 1 medium-big, sliced
Vinegar – 2tbsp
Fish sauce – 2 tbsp (refer notes for substitute)
Soya sauce – ½ tsp
Tomato – 1 medium, sliced
Capsicum – 1 small-medium, sliced
Salad cucumber – 1 medium, sliced lengthwise
Cornflour – 2½ tsp
Tomato ketchup/sauce – 4-5 tbsp
Sugar – ½-1 tbsp
Black pepper powder – ½ tsp
Chilli powder – 1 tsp
Tinned pineapple – 3-4 rings, cut into cubes
Spring onion – for garnishing
Salt
Oil
Instructions
Heat oil and add garlic. Fry till it becomes brown. Add sliced onion. Cover and cook till it becomes soft, no need to become brown. Add prawns and the vegetables. Fry for 3-4 mins or till they are crunchy tender. Add all seasonings/sauces and salt. Mix well. Cover and cook for 5 mins on low flame.
Dissolve cornflour in ½ cup water and add to the curry. Cook for 5 mins. Add cubed pineapple and mix well. Cook for 3-4 mins.
Garnish with chopped spring onion. Serve with steamed/boiled white rice or fried rice.
