Sweet and sour prawns and cuttlefish

By Foong, on October 14th, 2008

I love prawns, especially fresh ones and regardless of whether it is sea water prawns or freshwater prawns, I simply love eating prawns!

I know, I know, it is not healthy to be eating prawns all the time due to the high cholesterol content but hey, it is not everyday that I eat prawns, okay? It isn’t exactly cheap nowadays, anyway. So, when I got about 10 free prawns, this is what I did with it:

Yep, I so happen to have some fresh cuttlefish so I throw that in with the prawns and made myself a plateful of stir-fried sweet and sour seafood!

Sweet and sour seafood

It is pretty easy to cook and takes me about 10 minutes to prepare and 5 minutes to get it cooked! Easy-peasy. Here’s the recipe:

Sweet and Sour Prawns and Cuttlefish Recipe

or

Sweet and Sour Seafood Recipe

Sweet and sour prawns and cuttlefish

Ingredients

Prawns, about 10 to 15

Cuttlefish, palmsize or about 100g

2 medium tomatoes, quartered

half clove garlic, peeled and diced

fresh ginger, about thumbsize, skinned and sliced thinly

Ketchup, 4 tbsp

Chili sauce, 4 tbsp

Pepper to taste

Salt to taste

Cooking oil

Instructions

1. Heat up the cooking oil in a wok (don’t know why but I always like to use the wok for stir-frying stuffs, it somehow tastes better).

2. Sautee the garlic till fragrant and then add the ginger. Sautee till fragrant.

3. Add the prawns and stir fry till it is half cooked and then add the cuttlefish. Remember to turn the heat down to medium low.

4. Add the tomatoes and sauces, stir to mix it around. The cuttlefish cooks very fast so don’t overcook it or else you’d end up with rubbery cuttlefish!

5. Add a dash of pepper and only add salt if you think it is not salty enough. Usually I don’t add salt because the ketchup gave it enough saltiness.

6. Immediately remove from heat and serve hot. Goes well with fluffy white rice or you can even eat it on its own.

sweetnsourseafood2 Sweet and sour prawns and cuttlefish

You can enjoy this sweet and sour prawns and cuttlefish with rice

If you noticed, I used cherry tomatoes when I cooked this. That’s because I ran out of tomatoes so I ended up using around 6 to 8 tiny cherry tomatoes but the flavour is just as good!