This 15-minute dish comes together really quickly and is full of delicate prawns and tangy sauce. I thoroughly recommend using fresh pineapple and avoiding the tinned variety, otherwise your sweetness is going to be off-balance. Serve with steamed rice and you’re good to go!
2 tbsp vegetable oil
4 garlic cloves, roughly chopped
½ onion, sliced
2 capsicums (bell peppers), deseeded and cut into bite-sized pieces
1 cucumber, deseeded and cut into bite-sized pieces
100g (3.5 oz) fresh pineapple, cut into bite-sized pieces
2 tsp corn flour (cornstarch) mixed with 2 tbsp water
400g (14 oz) peeled and deveined prawns
3 spring onions (scallions), sliced
Sweet & sour sauce:
3 tbsp fish sauce
2 tbsp white vinegar
2 tbsp ketchup
2 tbsp white sugar
For the sweet and sour sauce, mix the ingredients in a small bowl.
Heat the vegetable oil in a large frying pan or wok over high heat. Add the garlic and onions and stir-fry for half a minute. Add the capsicums, cucumber and pineapple. Stir-fry for a minute.
Pour in the sweet and sour sauce. Stir-fry for half a minute before stirring in the corn flour mixture. Simmer for half a minute to thicken. Then add the prawns. Stir-fry for 2-3 minutes or until the prawns are cooked. Toss through the spring onions and serve.
