Ingredients
Prawns, Veg & Rice
- 2 carrots, cut into bit size slices
- 70 g broccoli
- 1 green capsicum, cut into bit size chunks
- 1/2 red capsicum, cut into bit size chunks
- 1/2 orange capsicum, cut into bit size chunks
- 500 g Raw Prawns, peeled, deveined (de-tailed if wish)
- 350 g rice
- 1000 g water
- 30 g olive oil
- pinch salt
Sweet & Sour Sauce
- 1/2 onion
- 2 cm ginger, peeled
- 1 red chilli, deseeded
- 120 g Tinned Pineapple, Drained
- 60 g rice wine vinegar
- 2 tbsp soy sauce
- 170 g pineapple juice
- 75g tomato sauce
- 60 g raw sugar
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put water, oil and salt into TM bowl, place rice into steamer basket and place in TM bowl
Stir rice in steamer basket so it gets covered with water.
Place all the vegetables into the Varoma Dish, evenly spread out.
Steam rice and vegetable 10 mins / Varoma / spd 4
Place prawns onto Varoma Tray, again evenly spaced.
Steam rice, vegetables and prawns for 10 mins / Varoma / Spd 4. Check after 8 mins as you don't want to over cook prawns.
Once all cooked, place rice into Thermoserver or other bowl to keep warm while you prepare the beautiful sauce.
Put vegetables and prawns into another bowl, cover to keep warm
Place onion, ginger and chilli into TM bowl, place lid and MC in place - chop 5 sec / spd 5
Scrape down wide of bowl, add oil saute 3 mins / 100° / spd 1
add pinapple cook 1 min / 100° /
"Gentle stir setting" 
"Counter-clockwise operation" add rice wine vinegar, tomato sauce, soy sauce, pinapple juice and sugar cook 6 mins / 75° /
"Gentle stir setting" "Counter-clockwise operation" Pour sauce over vegetables and prawns and mix before serving.
Prawns, Veg & Rice
Sweet & Sour Sauce
Tip
This dish could easily be done with chicken, you would just need to steam the chicken for 20 mins, if cut into 2cm chunks - so the whole time the rice is steaming
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this tonight as I was looking so a good sweet n sour recipe that I can easily convert to vegan. So I swapped the prawns for tofu and steamed it for the whole 20 mins. I also used only 25 g of sugar and no oil in the water for cooking the rice. It turned out absolutely delicious ! Will definitely make again. Thank you
Found this sweet and sour prawn dish too sweet, even though I omitted the sugar. I was expecting the sauce to thicken up more too. I may consider making it again if I replaced the pineapple juice with water.
Thank you Maureen - glad you enjoyed it. I quite often make it with chicken.
Delicious recipe Jilly! I made it with chicken thighs cut into 2cm pieces. I've never made a Sweet'n Sour dish before so this recipe was an excellent one to wait for!!! I will be making this again and again!!
Made this tonight and it was the first time using the varoma!
A very tasty dish. Only change made was I used less sugar in the sauce (25g and found this perfect for us)
The sauce says to add oil and sauté.. there was no oil mentioned in the sauce ingredients so I used 1 teaspoon of coconut oil.
Will make again!