Jeremy Pang and Nisha Katona served up tasty sweet and sour king prawns with red onions Jeremy Pang’s Hong Kong Kitchen.

The ingredients are: 10 2/3 oz of tiger prawns, shell on, 1/2 red onion, sliced, 2 tbsp of cornflour and vegetable oil.

For the sauce: 1 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 2 tbsp of ketchup, 2 tbsp of palm sugar and 4 tbsp of rice vinegar.

To serve: 1 handful of dried pineapple and coriander.

See recipes by Jeremy in his book titled: Hong Kong Kitchen available from Amazon now.