Better than any take away, lower in salt and sugar, but just as delicous!
Switch the prawns for chicken or pork, if prawns aren’t your thing.
Serve with rice and prawn crackers
- 1 small 227g can of pineapple chunks (drained, but keep the juice)
- 2 tbsp cornflour
- 100ml water
- 1 tbsp dark soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp tomato ketchup
- 1 tsp fish sauce
- 1 tsp honey
- ½ tsp dried chilli flakes
- 1 tablespoon of toasted sesame oil
- 1 medium onion (chopped)
- 1 green pepper (De-seeded and chopped)
- 1 carrot (trimmed and sliced)
- 2 garlic cloves (peeled and finely chopped)
- Thumb sized piece of root ginger (peeled and grated)
- 3 mushrooms (sliced)
- 165g fresh prawns
- Salt and pepper (to taste)
Put the cornflour into a bowl and add 3 tablespoons of pineapple juice. Mix to a paste.
Add the rest of the juice, water, soy, vinegar, ketchup, fish sauce, honey and chilli. Mix well.
Simmer the carrots for 5-10 minutes until soft.
Heat the oil in a large pan and fry the onion, carrots and pepper for a few minutes.
Add the pineapple, garlic and ginger and stir fry for a few minutes.
Stir the cornflour/pineapple mix and add it to the pan. Add the mushrooms, season well and bring to a simmer.
Cook for 5 minutes, and add the prawns. Cook for a further 5 minutes, stirring occasionally, until the prawns are cooked through and the sauce is thick and sticky.