Hoisin pork spare ribs
Juicy spare ribs braised with a chilli and hoisin sauce that make a succulent side dish to any Chinese feast
Red sweet & sour prawns
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4 - 6
Skip to ingredients
- 432g can pineapple chunksdrained and juice reserved
- ½ tsp Chinese five-spice powder
- pinch of ground white pepperplus a pinch extra to serve
- 2 tbsp Shaoxing rice wine
- 1 tbsp light soy sauce
- 350g raw tiger prawnspatted dry
- 1 tsp cornflour
- 1 tbsp rapeseed oil
- 1 garlic clovecrushed
- 2½cm piece gingerfinely grated
- 1 red onionthinly sliced
- 1 red chillideseeded and finely chopped
- 1 red pepperthinly sliced
- 1 tsp toasted sesame oil
- 1-2 spring onionsfinely sliced, to serve
For the sweet & sour sauce
- 1 tbsp cornflour
- 100ml vegetable stock
- 1 tbsp light soy sauce
- 1 tbsp tomato ketchup
- 2 tbsp clear rice vinegar
- 2 tbsp golden syrup
Nutrition: (6)
- kcal141
- fat3g
- saturates0.3g
- carbs21g
- sugars16g
- fibre1g
- protein7g
- salt1.91g
Method
step 1
For the sauce, put the cornflour in a jug and gradually whisk in 50ml of the juice reserved from the pineapple can. Whisk in all the remaining ingredients for the sauce and set aside.
step 2
In a bowl, combine the five-spice powder, white pepper, 1 tbsp of the rice wine and soy sauce. Add the prawns and toss to coat, then set aside to marinate for 5 mins. Remove the prawns from the marinade and dust with the cornflour.
step 3
Heat a wok over high heat until shimmering, then drizzle in the oil. Swirl the oil, then add the garlic, ginger, onion and chilli. Stir-fry for 5-10 seconds, until the onion starts to caramelise. Add the prawns and let them sear on one side for 5 seconds before you stir. Deglaze with the remaining rice wine and toss the prawns, stirring for 1 min. Scatter in the peppers and toss, then mix in the drained pineapple chunks. Pour over the sweet & sour sauce and bring to the bubble. Cook until the sauce has deepened in colour, reducing for 2-3 mins, and the prawns and vegetables are tender and cooked through. Season with the sesame oil and a pinch of white pepper. Transfer to a serving plate and sprinkle over the spring onions to serve.
