Tangy & Spicey Prawns
Ingredients
- 20 prawns, shelled and de-veined
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cornflour (Maizena)
- 1 tablespoon oil
- 1 small red chilli, diced
- 1 tablespoon finely chopped garlic
- 1 spring onion, sliced
- 1 medium onion, sliced
- 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
Method
Step 1
Season prawns with salt, pepper and cornflour. Let sit for 10 minutes.
Step 2
Heat a large frying pan with 1 tablespoon oil over high heat.
Pan-fry the prawns until cooked through, about 3-4 or until no longer translucent.
Set aside.
Step 3
Heat the same frying pan with 1 tablespoon oil over high heat.
Saute the chilli, spring onions and garlic until aromatic, about 2-3 minutes.
Step 4
Stir in the onion and salt; cook until soft, 3-4 minutes.
Stir in the green pepper, tomato ketchup, pineapple juice and chilli sauce.
Add pineapple, cashews and prawns; mix well.
Serve.
