Tangy and spicy prawn stir-fry

Tangy and spicy prawn stir-fry


1 person made this

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

mcmoist Norfolk, England, UK

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.

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