Sweet and Sour Prawn Stir Fry

Sweet and Sour Prawn Stir Fry

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Sweet and Sour Prawn Stir Fry (VG, V, DF, GF, NF) 

Ingredients 

  •       Olive oil
  •       5 large prawns or 75g of Quorn pieces
  •       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
  •       ½ lime, juice
  •       Honey or maple syrup, to taste
  •       50g jasmine rice (cooked as per packet instructions)

Method

  1. Cook the rice as per the packet.
  2. 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.
  3. Add the ginger and chilli and cook whilst stirring for 30 seconds (add a little more oil if needed).
  4. Add the onions and stir-fry for 2-3 minutes, or until soft.
  5. Meanwhile, add the pineapple and the pineapple juice into a food processor and blend to a smooth purée.
  6. Pour the purée into the pan and simmer for 1-2 minutes.
  7. Add the peppers and beansprouts and stir well.
  8. Season, to taste, with the lime juice and honey.
  9. Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions.
  10. Serve with the jasmine rice.

    Nutrition Facts

    Sweet and Sour Prawn Stir Fry (VG, V, DF, GF, NF) 

    Ingredients 

    •       Olive oil
    •       5 large prawns or 75g of Quorn pieces
    •       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
    •       ½ lime, juice
    •       Honey or maple syrup, to taste
    •       50g jasmine rice (cooked as per packet instructions)

    Method

    1. Cook the rice as per the packet.
    2. 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.
    3. Add the ginger and chilli and cook whilst stirring for 30 seconds (add a little more oil if needed).
    4. Add the onions and stir-fry for 2-3 minutes, or until soft.
    5. Meanwhile, add the pineapple and the pineapple juice into a food processor and blend to a smooth purée.
    6. Pour the purée into the pan and simmer for 1-2 minutes.
    7. Add the peppers and beansprouts and stir well.
    8. Season, to taste, with the lime juice and honey.
    9. Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions.
    10. Serve with the jasmine rice.

      Nutrition Facts

      Reviews

      Description

      Sweet and Sour Prawn Stir Fry (VG, V, DF, GF, NF) 

      Ingredients 

      •       Olive oil
      •       5 large prawns or 75g of Quorn pieces
      •       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
      •       ½ lime, juice
      •       Honey or maple syrup, to taste
      •       50g jasmine rice (cooked as per packet instructions)

      Method

      1. Cook the rice as per the packet.
      2. 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.
      3. Add the ginger and chilli and cook whilst stirring for 30 seconds (add a little more oil if needed).
      4. Add the onions and stir-fry for 2-3 minutes, or until soft.
      5. Meanwhile, add the pineapple and the pineapple juice into a food processor and blend to a smooth purée.
      6. Pour the purée into the pan and simmer for 1-2 minutes.
      7. Add the peppers and beansprouts and stir well.
      8. Season, to taste, with the lime juice and honey.
      9. Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions.
      10. Serve with the jasmine rice.

        Nutrition Facts

        Sweet and Sour Prawn Stir Fry (VG, V, DF, GF, NF) 

        Ingredients 

        •       Olive oil
        •       5 large prawns or 75g of Quorn pieces
        •       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
        •       ½ lime, juice
        •       Honey or maple syrup, to taste
        •       50g jasmine rice (cooked as per packet instructions)

        Method

        1. Cook the rice as per the packet.
        2. 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.
        3. Add the ginger and chilli and cook whilst stirring for 30 seconds (add a little more oil if needed).
        4. Add the onions and stir-fry for 2-3 minutes, or until soft.
        5. Meanwhile, add the pineapple and the pineapple juice into a food processor and blend to a smooth purée.
        6. Pour the purée into the pan and simmer for 1-2 minutes.
        7. Add the peppers and beansprouts and stir well.
        8. Season, to taste, with the lime juice and honey.
        9. Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions.
        10. Serve with the jasmine rice.

          Nutrition Facts

          Reviews

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