Healthy sweet and sour king prawn stir fry
- Olive oil
- 8 large prawns,
- 1 tbsp grated ginger
- 1 red chilli, de-seeded and finely chopped
- 1/2 onion, chopped
- 50g pineapple, chopped
- 75ml pineapple juice
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1 spring onion, finely sliced
- 1 handful beansprouts
- 1/2 lime, juice
- Honey, to taste
- 50g jasmine rice (cooked as per packet instructions)
- Cook the rice as per the packet.
Meanwhile heat a pan until hot, then add a tablespoon of olive oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the pan and set aside.
Add the ginger and chilli and cook whilst stirring for 30 seconds (add a little more oil if needed).
Add the onions and stir-fry for 2-3 minutes, or until soft.
Meanwhile, add the pineapple and the pineapple juice into a food processor and blend to a smooth pur̩e.
Pour the pur̩e into the pan and simmer for 1-2 minutes.
Add the peppers and beansprouts and stir well.
Season, to taste, with the lime juice and honey.
Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions.
Serve with the jasmine rice.