2 tablespoons pineapple juice (from the pineapple tin)
1/2 teaspoon chilli sauce
8 slices tinned pineapple, diced
65g roasted cashews
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Method Prep:20min › Cook:25min › Ready in:45min
Season prawns with 1 teaspoon of the salt, the pepper and cornflour. Let sit for 5 to 10 minutes.
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.
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.
Stir in the green pepper, tomato ketchup, pineapple juice and chilli sauce. Add pineapple, cashews and prawns; mix well. Serve.