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Szechuan sweet & sour prawns
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Total Time:
45 minutes
Indulge in irresistible spicy prawns paired with sweet caramelized pineapple for a restaurant-quality treat!
Ingredients:
  • 300 g pineapple
  • 1 red pepper
  • 1 yellow pepper
  • 1-2 fresh red chillies
  • sea salt
  • 1 thumb-sized piece of ginger
  • 24 peeled raw king prawns
  • groudnut oil or vegetable oil
  • 150 ml unsweetened pineapple juice
  • 3 tablespoons rice or white wine vinegar
  • 1 tablespoon low-salt soy sauce
  • ½ tablespoon cornflour
  • ½ bunch of fresh coriander
Instructions:
  • Peel and slice the pineapple into 8 wedges lengthwise, removing and discarding the core. Char the pineapple on a preheated griddle pan for about 4 minutes, turning occasionally, until bar-marked. Transfer the pineapple to a board to cool. Slice the peppers lengthwise, deseed, and grill on the griddle for 3 minutes until slightly softened and marked. Roughly chop and deseed the chillies and garlic. Smash them in a mortar and pestle with some salt to make a paste. Add finely chopped ginger and continue to bash until combined. Mix the chilli paste with the prawns and a splash of oil in a bowl. Heat oil in a wok and fry the prawn mixture for 3-4 minutes until cooked. Cut the cooled pineapple into bite-sized pieces. Combine pineapple juice, vinegar, soy sauce, cornflour, and water in a bowl. Add the mixture to the wok with grilled pineapple and peppers. Simmer until thickened. Top with coriander and serve with rice.

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