On Air 09:00 - Gardening 101
Next 09:30 - The Get Growing

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.

.PDF RECIPES

Download Recipes