Sweet and sour prawns

Extracted from Healthy Eating During Chemotherapy by Jose Van Mil, this also tastes good with a few tablespoons of pineapple or mango pieces. Stir them in with the spring onions

Cooking time

10 minutes




For two small portions

  • 10 tablespoons easy-cook whole grain rice
  • 2 small broccoli florets
  • 2 spring onions
  • 1 garlic clove
  • 2 raw king prawns
  • 1 tablespoon olive oil
  • 1–2 teaspoons lime juice
  • 4 tablespoons tomato ketchup
  • 1 teaspoon thick sweet soy sauce

For a family of four

  • 350g easy-cook whole grain rice
  • 600g broccoli
  • A large bunch of spring onions
  • 3 garlic cloves
  • 500g raw prawns
  • A splash of olive oil
  • The juice of one small lime
  • 150ml ketchup
  • 1-2 tablespoons of thick sweet soy sauce


  • Cook the rice in boiling water following the instructions on the packet. Strain.
  • Wash the broccoli and spring onions. Cut the broccoli into very small florets. Slice the spring onions. Peel and chop the garlic.
  • Peel the prawns but leave the tails on. Cut them lengthwise in the direction of the tail but not quite through. Take out the black/brown intestine.
  • Heat the oil in a wok or frying pan and stir-fry the broccoli for 3 minutes. Add the prawns and stir-fry for another 3 minutes.
  • Add the spring onions and garlic and, after 1 minute, stir in the lime juice to taste, the tomato ketchup and soy sauce.
  • Divide the rice and sweet and sour prawns between two small plates. Serve cold or warm.

Tip: You can also add some hot pepper sauce such as Tabasco for a bit of pep.

From Healthy Eating During Chemotherapy, published by Kyle Cathie, RRP £12.99.

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