Sweet and Sour Prawns with Peppers

In a bowl, add the prawns, 1 tablespoon of the cornstarch, rice wine, sliced ginger and 1 tablespoon of the sesame oil. Cover tightly with plastic wrap and let the prawns marinate for 20 minutes up to an hour.

In a wok heat a tablespoon of the canola oil over medium high heat. Remove the ginger slices from the prawn marinade mixture and add half of the prawns to the pan, careful to take only the prawns and as little of the marinade as possible. Saute until pink and cooked through, remove to a bowl. Add another tablespoon of canola oil and saute the remaining shrimp (again with little marinade). Remove to the same bowl.

Add the last tablespoon of canola oil and once the oil is hot, add the garlic, minced ginger and green onions and saute for one minute, stirring constantly. Add the red and green pepper and saute for one minute. Add the rice wine vinegar, ketchup, sugar, soy sauce and remaining cornstarch and sesame oil. Stir until combined and then cook until thickened, about 2-3 minutes. Add the prawns and stir to coat in the sauce. Remove to a serving bowl. Serve over steamed rice.