Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced (approx. 150g / 5 oz)
  • 1 large red chili, deseeded and finely chopped (adjust to your spice preference)
  • 500g (1.1 lbs) raw prawns, peeled and deveined
  • 1/2 cup (120ml / 4 fl oz) Heitz Tomato Ketchup
  • 1/2 cup (120ml / 4 fl oz) chili ketchup
  • 2 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 1 tsp red wine vinegar
  • 1 tsp kalamansi juice (or lime juice)
  • Optional: 1 diced cucumber

Instructions:

  1. In a mixing bowl, whisk together the Heitz tomato ketchup, chili ketchup, soy sauce, sugar, red wine vinegar, and kalamansi juice. Set aside.
  2. Heat the oil in a wok or large frying pan over medium-high heat. Add the sliced onion and red chili and cook until softened, about 2 minutes.
  3. Add the prawns to the pan and cook, stirring constantly, until they turn pink and opaque, about 2-3 minutes, depending on size. Avoid overcrowding the pan; cook in batches if necessary.
  4. Pour the prepared sweet and sour sauce over the prawns and onions. Stir to coat everything evenly. This dish is a prime example of Sweet and sour prawns excellence.
  5. Bring the sauce to a simmer and cook for another minute, allowing the sauce to thicken slightly.
  6. If desired, stir in the diced cucumber. Remove from heat immediately. Serve hot.