- 3 tablespoons groundnut oil ( peanut)
- 4 large King prawns ( prawns or colossal shrimp), peeled, deveined, shelled and head sliced off, tail left on
- 1 tablespoon freshly grated ginger
- 1 red chile, seeded and finely chopped
- 1/2 onion, chunked
- 2 ounces canned pineapple, blended with 7 ounces pineapple juice
- Handful red bell peppers, chunked
- Handful yellow bell peppers, chunked
- 1 small handful fresh bean sprouts
- 1 pinch salt
- 1 pinch freshly cracked black pepper
- Lime juice, to taste
- Honey, to taste
- 1 spring onion (green), finely sliced
- Serving suggestion: Steamed jasmine rice
Heat a wok over high heat, add 2 tablespoons groundnut oil and stir-fry the prawns until they turn pink. Set aside.Heat the remaining oil, stir fry the ginger and chile, add in the onions and stir-fry until they have softened.
Add the pineapple puree and let the sauce reduce for 1 minute, then add the pepper chunks and bean sprouts. Stir well. Season with the salt, pepper, lime juice, and honey, to taste. Return the prawns to the wok, stir well, and sprinkle with the finely sliced spring onion. Serve immediately with steamed jasmine rice.
Per serving (without rice): Calories 342; Total Fat 22 grams; Saturated Fat 3 grams; Protein 4 grams; Total Carbohydrate 35 grams; Sugar: 29 grams; Fiber 2 grams; Cholesterol 23 milligrams; Sodium 259 milligrams;
This is such a simple sweet and sour dish made with delicious King Prawns and a quick and easy sauce – a simple stir-fry that’s ready in minutes.