Sweet and Sour Prawns with Caramelized Pineapples
Sweet and Sour Prawns with Caramelized Pineapples
Dish out this fast and simple prawn recipe by Sarah Benjamin from Cooking for Love.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 4 to 6 servings
As seen on Cooking for Love
Ingredients
  • 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
Method
  1. Stir together tomato paste, ketchup, oyster sauce, plum sauce, vinegar, garlic, honey, ginger, white pepper, cornflour and water. Set aside.
  2. 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.
  3. Have the sauce simmering in a saucepan over low-medium heat.
  4. 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.
  5. 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.
  6. 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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