Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 600grams whole medium green prawns, peeled, deveined with tails intact
- 1 yellow capsicum, deseeded and diced
- 1 long red chilli, deseeded and thinly sliced
- 1/2 cup fresh coriander leaves (to serve)
- 1 cup fresh pineapple, chopped
- 1 small red onion
- 100grams sugar snap peas, trimmed
- 1tablespoons pickled ginger
- 2tablespoons rice wine vinegar
- 1tablespoons lime juice
- 500grams steamed rice (to serve)
- 1/2 cup chicken stock
- 2tablespoons brown sugar
- 2tablespoons sweet soy sauce
- 100grams sweet solanato tomatoes, halved
- 3 1/2teaspoons vegetable oil (save 1 1/2 tbs for later)
Method
Step 1 of 3
Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 3 minutes.
Step 2 of 3
Add ginger, chilli, pineapple, capsicum and tomatoes. Cook, uncovered, for 2 minutes. Add stock, vinegar, lime juice, soy sauce and sugar. Stir to combine. Reduce the heat to low and simmer for 8 minutes. Heat oil in a separate frying pan over medium-high heat. Add prawns with tails intact and sugar snap peas. Cook for 3-4 minutes, turning often. Add to the sauce and stir to combine.
Step 3 of 3
Serve with steamed rice and coriander leaves.
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