Ingredients:
Raw Prawns – 500 gms, peeled and deveined
Olive Oil – 1 tsp
Garlic – 1 clove, chopped
Root Ginger – 1 tsp, chopped
Vegetable Stock – 150 ml
Plum Tomatoes – 150 gms, chopped
Tomato Ketchup – 1 tblsp
White Wine Vinegar – 1 tblsp
Light Muscavado Sugar – 1 tblsp
Pineapple Chunks – 150 gms, drained
Green Capsicum – 150 gms, chopped
Spring Onion – 1, chopped
Cornflour – 1 tsp, mixed with 6 tblsp water
Method:
1. Heat the oil in a nonstick pan.
2. Add the garlic and ginger.
3. Fry for about 20 seconds.
4. Add the stock, tomatoes, ketchup, vinegar and sugar.
5. Bring to a boil.
6. Add the prawns and cook for a minute.
7. Add the pineapple chunks and capsicum.
8. Bring the mixture back to a boil and thicken with cornflour paste.
9. Garnish with spring onions.
10. Serve immediately with plain rice or egg noodles.
