Tiger prawns make quick stir-fries feel a bit more special. This has all the taste and texture of a classic sweet and sour: lightly battered prawns, chunky peppers, red onion and pineapple chunks. You can try it with small strips of chicken breast too.
300g large tiger prawns, peeled and deveined (tails left on)
1 tbsp soy sauce
1 large free-range egg, lightly beaten
50g cornflour
Vegetable or sunflower oil, to shallow-fry
2 tbsp caster sugar
2 tbsp tomato ketchup
2 tbsp rice vinegar
3 tbsp pineapple juice
1 tbsp soy sauce
4 tbsp water
½ red onion, chopped
1 garlic clove, finely chopped
½ red pepper, cut into large dice
½ green pepper, cut into large dice
12 tinned pineapple chunks
1 tsp cornflour, mixed to a paste with 1 tbsp water
1. Pat the tiger prawns dry with kitchen paper. Mix the soy sauce, egg and cornflour together in a medium bowl to a smooth batter. Add the prawns and turn to coat in the batter. Heat a 3–5cm depth of oil in a medium saucepan to about 180°C (check with a thermometer).
2. While the oil is heating up, for the sweet and sour sauce, mix the sugar, ketchup, rice vinegar, pineapple juice, soy sauce and water together in a small bowl. Set aside.
3. You will need to cook the prawns in a couple of batches. When the oil is hot, take half of the prawns from the batter and carefully lower them into the oil. Cook for 1–2 minutes on each side, then remove with a slotted spoon and place on a tray lined with kitchen paper to absorb any excess oil. Repeat to cook the rest of the prawns.

4. Place a large frying pan or wok over a high heat. Take 1 tbsp of the shallow-frying oil and add it to the pan. When it is hot, add the onion and garlic and stir-fry for 1 minute. Toss in the peppers and cook for another minute, then add the pineapple chunks and sweet and sour sauce mixture. Stir well.
5. Add the prawns back to the pan, along with the blended cornflour. Cook, stirring, for another 2 minutes or until the sauce thickens and the prawns are warmed through. Serve immediately, with jasmine rice. and drain on kitchen paper.
5. Transfer the cooked bajees to a metal rack set over a baking tray and pop them into the oven to keep warm while you cook the rest of the mixture. You should be able to make 12–16 bajees in total.
6. To assemble, lightly toast the burger buns. Spread the bases with minty yoghurt and top with a couple of crispy bajees. Sprinkle over some Bombay mix and add a handful of salad leaves. Spread the burger lids with mango chutney, pop on top of the burgers and press lightly. Serve at once.