• 800cal
  • 15min


Sweet and Sour Prawn Stir Fry

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 deseeded 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

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