I'm an ardent fan of both Marion Grasby and her irrepressible mother, Mama Noi. Having tried and tested several of their recipes during the recent Movement Control Order, I can attest the simplicity of their recipes. Yet the taste factor is never compromised.
One of Mama Noi's easiest dishes to cook is her Thai Sweet and Sour Prawns, which is a big hit with hubby. When I first cooked this on Day 61 of the MCO, I adhered to Mama Noi's ingredients closely. But today, I merely made use of what were available at home. http://irenechanal.blogspot.com/search?updated-max=2020-05-18T05:14:00-07:00&max-results=7&start=14&by-date=false
First, I marinated some medium-sized prawns with sesame seed oil, salt and pepper. Then I heated some oil in my new Greenpan Mayflower wok and fried some garlic and quite a bit of shallots. In went some green capsicum, cherry tomatoes and fresh pineapple pieces. After giving everything a good toss, I poured in the sweet and sour sauce mixture. Finally, I added the prawns and fried them for about 3 minutes to enable them to cook as well as luxuriate in the glossy sauce.
So what makes up the all-important sweet and sour sauce? I used a tablespoon of fish sauce, three tablespoons of Maggi chilli sauce, half a teaspoon of white vinegar and a teaspoon of sugar.
This is definitely a dish that requires approximately 20 minutes to cook, from preparation right upto dishing up. Easy peasy, right?
