Product Details
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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)
