15-minute sweet and sour prawns

This delicious dinner dish is absolutely exploding with flavour and best of all it only takes 15 minutes to cook! It’s one of the simplest and most impressive dishes you can whip up in such a short time and it certainly doesn’t compromise on flavour. The deliciously sweet pineapple contrasts with the soy sauce and vinegar in an unusually perfect pairing that’s great with a side of steamed rice and greens. Tuck in and enjoy! 

Ingredients

• 1 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp cornflour mixed with 2 tbsp water
• 425g can pineapple pieces, drained, juice reserved
• 1 tbsp groundnut oil
• 1 garlic clove, crushed
• Knob of fresh ginger, finely grated
• 2 red chillies, deseeded, 1 finely diced and 1 sliced
• 1 red pepper, sliced
• 225g can water chestnuts, drained
• 1 chopped spring onion
• 200g large raw peeled prawns

Method

1. In a large bowl mix vinegar, soy sauce, sugar, cornflour mix, pineapple juice and 100mL of water.
2. Heat a wok on high heat. Add oil, garlic, ginger and diced chilli. Stir-fry for 30 seconds. Add pepper, pineapple, spring onion and water chestnuts.  Cook for another 2 minutes. Add vinegar mixture. Cook for 2 minutes.
3. Add prawns. Stir for 2-3minutes until cooked through. Serve hot.