I didn't start out trying to make a sweet and sour broth, but ended up loving the result. It doesn't taste like a Chinese sweet and sour: the flavour is more subtle, but still fresh and delicious. The sweetness comes from sweet potatoes cooked in the broth itself; the sour comes from the dash of cider vinegar that gives it a bit of bite. No added sugar, no sweetener, and all natural ingredients.
This recipe can be made with any white fish fillets as well - just add at the same time as the broth and cook for an extra 10 minutes before adding the sweet potatoes, so that the fish is tender and flaky when you're ready to serve.
Sweet and Sour Prawn Broth
One tbsp olive oil
One medium onion, finely chopped
One stick of celery, finely chopped
2 garlic cloves, finely minced
2 peppers, any colour (I used red and green)
1 pint vegetable or fish stock
Two medium sweet potatoes, peeled and diced
2 tsp cider vinegar
1 tbsp tomato purée
A pinch of dried paprika
A pinch of dried chilli
One heaped tsp capers
Salt and pepper, to taste
300g prawns, cooked, peeled and cleaned
In a large non-stick pan with a lid, heat the oil and add the onion and celery, frying over a low heat until they are soft and translucent. Add in the garlic and peppers and cook for 10 minutes, or until everything starts to soften. Add in the stock, cider vinegar, tomato purée, paprika, chilli, capers, and a pinch of salt and pepper. Finally, add in the diced sweet potatoes and allow everything to simmer for a further 10 minutes, making sure to test occasionally to avoid the sweet potatoes overcooking and falling apart. When the sweet potatoes are tender, add in the cooked prawns, season to taste, and simmer until everything is piping hot. Ladle into bowls and enjoy!