- 3 tbsp groundnut oil
- 8 large king prawns, de-veined, shelled (leaving tails on), heads removed
- 1 tbsp grated fresh root ginger
- 1 red chilli, de-seeded and finely chopped
- ½ onion, chopped
- 50g/2oz canned pineapple, drained and chopped
- 100ml/3fl oz pineapple juice
- 1 small handful chopped red and yellow pepper
- 1 small handful fresh beansprouts
- salt and freshly ground black pepper
- ½ lime, juice only
- honey, to taste
- 1 spring onion, finely sliced
- steamed jasmine rice, to serve
- Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside.
- Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened.
- Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey.
- Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions.
- To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice.