Ingredients

• 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

Directions

• 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.