Sweet and Sour Prawns
  • 24 rawlarge prawns, peeled and deveined
  • 1 mediumfresh pineapple, peeled and sliced into 1/8ths lengthwise with the core removed
  • 1 yellow peppersliced into narrow wedges lengthwise
  • 1 red peppersliced into narrow wedges lengthwise
  • 1 medium yellow onionsliced into 1/8ths then separate each eighth into 2 or 3 pieces
  • 1cup sugar snap peas
  • 1 large piece of gingerrootapproximately 2 square inches, peeled and minced
  • 2 cloves of garlicminced
  • 1-2 fresh red chilliesdeseeded and diced
  • 1/2 fresh lime
  • A pinch of sea salt
  • 2tablespoons peanut oil
  • 1/2cup unsweetened pineapple juice
  • 3tablespoons rice or white wine vinegar
  • 1tablespoon low sodium soy sauce
  • 1/2tablespoon cornstarch
  • 1/2 bunch fresh cilantrocoarsely chopped (optional)
  1. Heat a large, heavy griddle over a high heat, and lay the pineapple slices on top for 3 or 4 minutes until charred. Turn ever minute or so, then remove to a cutting board and cool.
  2. Add the sliced peppers to the griddle for 3 or 4 minutes, just until soft and char marked. Turn once halfway through cooking.
  3. Add the chunks of onion to the griddle for 3 or 4 minutes, cooking until they begin to lose their opaqueness and are char marked. Turn once halfway through cooking.
  4. In a food blender, mix the garlic and chilies with a pinch of salt just to make a coarse paste. Add the ginger, then mix until combined.
  5. In a large bowl, mix the chilli paste with 1 teaspoon oil. Add the prawns and stir in to coat well.
  6. Heat a wok over medium high heat. Add the oil and prawns and stir fry for 4 – 5 minutes until cooked through and no longer pink.
  7. While the prawns are cooking, chop the cooled pineapple into bite-sized chunks.
  8. In a small bowl, combine the pineapple juice, vinegar, soy sauce, cornstarch and a tablespoon of water. Add to the wok with the chargrilled pineapple, peppers, onion and peas. Bring everything just to a boil, then simmer lightly over a low heat for another 2 minutes or so, until thickened and reduced a bit.
  9. Sprinkle with the cilantro and squeeze the lime over the top, and then serve.
Recipe Notes

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Sweet and Sour Prawns Recipe| Foodal.com