Prawn & Pineapple Stir-Fry

Easy and quick to make, this delicious stir-fry is both light and filling.

Prepare: 15 minutes - Cook: 10 minutes - Serves: 4

235g pack essential Waitrose Raw King Prawns, thawed
2 tsp sunflower oil
3cm piece fresh root ginger, shredded
1 red chilli, deseeded and chopped
2 tbsp soy sauce
1 tsp brown sugar
Juice of ½ - 1 lemon
½ pineapple, peeled, cored and cut into chunks
235g pack Waitrose Green Pak Choi, thickly sliced
2 salad onions, thinly sliced
Rice or noodles, cooked, to serve

Buy Ingredients from Waitrose Here

1. Rinse the prawns and pat dry with kitchen paper. Place in a bowl with 1 tsp of the oil, the ginger and chilli and toss well together.

2. In a small bowl, mix together the soy sauce and sugar then add the lemon juice a little at a time, tasting for your preferred level of sourness. Set aside.
Heat a large non-stick wok and, when hot, stir-fry the prawns for 2–4 minutes until pink and cooked through. Tip into a bowl and return the wok to the heat.

3. Add the remaining oil to the wok and cook the pineapple for 2 minutes, then add the pakchoi and stir-fry for a further 2 minutes until the leaves wilt and the pineapple is piping hot.

4. Stir the sauce, prawns and salad onions into the wok and cook for a moment or two until well mixed. Serve swiftly, with rice or noodles

Recipe Courtesy of Waitrose & Partners
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