Sweet and Sour Prawn Stir Fry

Sweet and Sour Prawn Stir Fry

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Method

  • 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
  • Season, to taste, with the lime juice and honey
  • Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions
  • Serve with the jasmine rice

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

  • 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
  • Season, to taste, with the lime juice and honey
  • Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions
  • Serve with the jasmine rice

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)

Reviews

Description

Method

  • 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
  • Season, to taste, with the lime juice and honey
  • Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions
  • Serve with the jasmine rice

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

  • 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
  • Season, to taste, with the lime juice and honey
  • Add the prawns to the pan and stir through the sauce. Sprinkle over the spring onions
  • Serve with the jasmine rice

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)

Reviews

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