Healthy Sweet and Sour King Prawn Stir-Fry

Name: Healthy Sweet and Sour King Prawn Stir-Fry
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 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

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Level: Easy
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: 2 servings

Level: Easy
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: 2 servings

Ingredients

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

Directions

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.