Sweet and Sour Prawns with Caramelized Pineapples
Dish out this fast and simple prawn recipe by Sarah Benjamin from Cooking for Love.
- Stir Frying
- 20 minutes
- 10 minutes
- 4 to 6 servings
- Sweet and sour sauce:
- 3 tablespoons Tomato Ketchup
- 1 tablespoon Tomato Paste
- 1 tablespoon Oyster Sauce
- 2 tablespoons Plum Sauce
- 2-3 teaspoon Brown Rice Vinegar
- 1 tablespoon Honey
- 1 ½ teaspoon Cornstarch
- 100 milliliters Water
- ½ teaspoon ground White Pepper
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, minced
- Stir-fry Ingredients:
- 800 grams Tiger Prawns, peeled
- ¼ Pineapple, cored and cut into large chunks
- 3 tablespoons Brown Sugar
- 1 Red Capsicum, cored and cut into large chunks
- ½ Large Onion, peeled and cut into chunks, layers separated
- 5 Spring Onions, cleaned and cut into 5 centimeters lengths
- 4 tablespoons NeuVida Omega 9 Cooking Oil
- Stir together tomato paste, ketchup, oyster sauce, plum sauce, vinegar, garlic, honey, ginger, white pepper, cornflour and water. Set aside.
- Make the caramelised pineapple by sprinkling brown sugar on both sides of the pineapple slices, then fry in a hot pan for 2 minutes on each side, until golden brown. Remove and set aside. In the same pan, simmer the sauce until slightly thickened. Set aside.
- Have the sauce simmering in a saucepan over low-medium heat.
- In a wok over high heat, pour in NeuVida Omega 9 Cooking Oil for frying the peeled prawns until they just turn red. Remove and set aside. Pour away all but two tablespoons of oil.
- Stir fry onion and red bell pepper until softened. Pour in the sauce and most of the pineapples, bring to a boil. Cook just until nice and thickened, for less than 1 minute, then toss the cooked prawns back in.
- Throw the spring onions, and immediately take it off the heat once it starts to wilt. Serve topped with the caramelised pineapple and fresh red chilli.
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