Tangy and spicy prawn stir-fry

    This is a lovely dish to serve with any rice. Ideal as a main meal for two and quick enough for midweek suppers.

    Norfolk, England, UK
    2 people made this

    Serves: 2 

    • 20 prawns, shelled and deveined
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground pepper
    • 1 teaspoon cornflour
    • 2 tablespoons oil
    • 1 small red chilli, diced or to taste
    • 1 spring onion, sliced
    • 1 tablespoon finely chopped garlic
    • 1 medium onion, sliced
    • 1 green pepper, seeded and sliced
    • 2 tablespoons tomato ketchup
    • 2 tablespoons pineapple juice (from the pineapple tin)
    • 1/2 teaspoon chilli sauce
    • 8 slices tinned pineapple, diced
    • 65g roasted cashews

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Season prawns with 1 teaspoon of the salt, the pepper and cornflour. Let sit for 5 to 10 minutes.
    2. Heat a large wok or frying pan with 1 tablespoon of oil over high heat. Stir fry the prawns until cooked through, about 3 to 4 minutes or until pink and no longer translucent. Set aside.
    3. Heat the same pan with 1 tablespoon oil over high heat. Cook and stir the chilli, spring onions, and garlic until aromatic, about 2 to 3 minutes. Stir in the onion and a 1/2 teaspoon salt; cook until soft, 3 to 4 minutes.
    4. Stir in the green pepper, tomato ketchup, pineapple juice and chilli sauce. Add pineapple, cashews and prawns; mix well. Serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate