Sweet and sour Scampi

Sweet and sour Scampi

 

A home cook version of the Chinese take away favourite. Very loosely based on a recipe broadcast on The hairy bikers TV show from a Hong Kong cook. Using oven cook scampi instead of prawns works extremely well adding at the last minute before serving. Serve with rice or noodles. You will never order it from the takeaway ever again!
 

 

 

 

Whats needed

 

• One packet of oven cook scampi (breaded prawns ok as well)
• 3 cloves Garlic
• 2 Red chillies
• Thumb sized piece of ginger
• Stick of lemongrass
• Two large white onions
• A red pepper
• Three round tomatoes
• Third of a fresh pineapple (small sized tin alternative)
• One carrot
• Three spring onions
• Wok Oil
• Dark Soy sauce
• Tomato ketchup
• Five spice powder
• Corn flour
• Fresh Corriander

 

 

Preparation

 

 

 

1.  Bruise the lemongrass with a rolling pin, remove the outer husk and retain the inner fragrant part. Chop as finely as possible. Next chop the garlic, chilies and ginger. Combine the chopped mixture and set aside in a small dish or ramekin
2. Peel the onions and discard the inner core. Pull the layers apart and then cut each into large chunks. It is important to do this as otherwise the onion will lose its bite on cooking. You want the onions to retain some crunch in the final dish. Set aside in a bowl.
3. Next chop the red pepper into similar sized chunks. Peel the carrot and chop into fine batons. If using a fresh pineapple, use about a third and cut into large diced chunks. Using the white section of the spring onions cut into 3cm long sections. Quarter the tomatoes and add combine the ingredients with the onions in the bowl.
4. Prepare cooking ingredients- ramekin (1), bowl (2+3), tomato ketchup, soy sauce, corn flour – 2tsp mixed in around 50ml warm water
5. Heat the oven and start cooking the scampi. You will need to start wok cooking with around 10 mins left.

 

Get cooking

 

 

1.  Once the wok is smoking hot add 2 table spoons oil then add the ramekin mixture and stir fry for 30 seconds. Make sure this does not burn. Remove from heat if necessary. Keep the hob on its maximum heat.
2. Then add the vegetable bowl and continue to stir fry. After 1-2 mins season with pepper then dust everything in wok with five spice. Then add soy sauce- enough to drizzle over everything. As no salt is being used add plenty soy sauce.
3. Continue to stir fry and add 2 table spoons of tomato sauce.
4. Next add the corn flour dissolved in the water. Continue to stir fry and reduce the heat to medium low. Over the next couple of minutes the corn flour will thicken the sauce. At this point taste add more five spice, ketchup or soy sauce if required. If it is too sweet add more soy sauce, if too salty add more ketchup or if needs a deeper flavour add more five spice.
5. Once the sauce has thickened and the scampi is ready combine, stirring gently to avoid breaking the bread crumb.
6. Serve with rice or noodles. Enjoy.