Tangy and spicy prawn stir fry one of a number of Stephen Drus Pawn Variations

Ingredients

Makes: 4 to 6 servings

• 20 prawns, shelled and deveined
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cornflour
• 1 tablespoon oil
• 1 tablespoon oil
• 1 small red chilli, diced or to taste
• 1 tablespoon finely chopped garlic
• 1 spring onion, sliced

• 1 medium onion, sliced
• 1/2 teaspoon salt
• 1 green pepper, sliced
• 2 tablespoons tomato ketchup
• 2 tablespoons pineapple juice (from the tin of pineapples
• 1/2 teaspoon chilli sauce
• 8 slices tinned pineapple, diced
• 65g roasted cashews

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Method

Prep:15min  ›  Cook:10min  ›  Extra time:5min marinating  ›  Ready in:30min 

1. Season prawns with salt, pepper and cornflour. Let sit for 5 to 10 minutes.
2. Heat a large wok or frying pan with 1 tablespoon oil over high heat. Stir fry the prawns until cooked through, about 3 to 4 minutes or until no longer translucent. Set aside.
3. Heat the same pan with 1 tablespoon oil over high heat. Saute the chilli, spring onions and garlic until aromatic, about 2 to 3 minutes. Stir in the onion and 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.