How to Make It
Cook the rice as per the packet.
Meanwhile heat a pan until hot, then add a tbsp of olive oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and cooked through. Remove from the pan and set aside.
Add the ginger and chilli and cook whilst stirring for 30 seconds (add a little more oil if needed).
Add the onions and stir-fry for 2-3 minutes, or until soft.
Meanwhile, add the pineapple and the pineapple juice into a food processor and blend to a smooth purée.
Pour the purée into the pan and simmer for 1-2 minutes. Add the peppers and beansprouts and stir well.
Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions.
Serve with the jasmine rice.
- Olive oil
- 5 large prawns,1 tbsp grated ginger
- 1 red chilli de-seeded and finely chopped
- ½ onion chopped
- 50g pineapple chopped
- 75ml pineapple juice
- 1/2 red pepper diced
- 1/2 yellow pepper diced
- 1 spring onion finely sliced
- 1 handful beansprouts
- 1/2 lime juice
- Honey or maple syrup to taste
- 50g jasmine rice (cooked as per packet instructions)