Ingredients:
Serves 4
Preheat a large griddle pan over a high heat, add the pineapple rings for 4 minutes, or until charred and bar-marked, turning occasionally, then remove to a board to cool.
Meanwhile, halve, deseed and finely slice the peppers lengthways. Add to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway.
Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well.
Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through. Meanwhile, chop the cooled pineapple into bite-sized chunks.
In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced. Pick over the coriander leaves, then serve with steamed rice.
Adapted from Original Recipe
Serves 4
- 300g pineapple rings
- 1 red pepper
- 1 yellow pepper
- 2 cloves of garlic
- 1-2 fresh red chillies
- sea salt
- 1 thumb-sized piece of ginger
- 24 peeled raw king prawns
- vegetable oil
- 150ml unsweetened pineapple juice
- 3 tbsp rice or white wine vinegar
- 1 tbsp low-salt soy sauce
- 1/2 tbsp cornflour
- 1/2 bunch of fresh coriander
Directions:
Meanwhile, halve, deseed and finely slice the peppers lengthways. Add to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway.
Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well.
Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through. Meanwhile, chop the cooled pineapple into bite-sized chunks.
In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced. Pick over the coriander leaves, then serve with steamed rice.
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