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This is such a simple sweet and sour dish made with delicious King Prawns and a quick and easy sauce – a simple stir fry that’s ready in minutes.


  • 2 tablespoon groundnut oil

  • 4 large King prawns, peeled, de-veined, shelled (leaving tail on), head off

  • 1 tablespoon groundnut oil

  • 1 tablespoon ginger, grated

  • 1 red chilli deseeded and finely chopped

  • ½ onion chunked

  • 50g tinned pineapple + 200ml pineapple juiced blended

  • 1 small handful red and yellow pepper chunked

  • 1 spring onion, finely sliced

  • Small handful of fresh bean sprouts

  • Pinch of Salt

  • Pinch of Pepper


  • 1.

    Heat a wok over high heat, add the groundnut oil and stir fry the prawns until pink. Set aside.

  • 2.

    Heat some more oil, stir fry the ginger and chilli, adding the onions and stir fry until softened.

  • 3.

    Add the pineapple puree and let sauce reduce for 1 minute, then add the pepper chunks and bean sprouts, stir well. Season with salt, pepper, lime juice and honey to taste. Add the prawns back in, stir well, and sprinkle with finely sliced spring onions. Serve immediately with steamed jasmine rice.



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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