Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 1 (375 gm) pineapple
- 10 (about 140 gm) prawns
- salt, to taste
- pepper, to taste
- 3 slices old ginger
- 1 spring onion, cut into sections, green and white parts separated
- 45 gm sushi ginger (pickled ginger)
- 1 red chilli, deseeded, roughly chopped
- ⅛ tsp salt
- 1½ Tbsp ketchup
- 1½ tsp raw sugar
- ½ tsp light soy sauce
- 1 tsp corn flour (corn starch)
- 1 Tbsp water
- Peel the pineapple and remove the core. (Please refer to the previous post and the tutorial video of how to cut a pineapple.) Soak in salted water for 10 to 15 minutes. Drain well. Set aside. Mix 2 teaspoons of corn flour (corn starch) with the prawns for 10 minutes. Rinse and wipe dry with kitchen towels. Season with salt and pepper. Set aside.
- Heat oil in a wok or pan over medium-high heat. Add the prawns and cook until the colour is changed. Set aside.
- Add a bit more oil in the wok. Saute the old ginger and the white parts of spring onion until aromatic. Add pineapple chunks. Pour in the sauce. Stir in the pickled ginger and red chilli. Toss back the prawns in the wok. Sprinkle the green parts of spring onion on top. Serve immediately. Enjoy!
- The sweetness and acidity of every pineapple are very different. Please adjust the amount of sugar and ketchup accordingly.
- Beware not to cook the pineapple too long. Just heat it up and combine with other ingredients.
- The prawn meat will become smooth after mixing with cornflour and rinsing. Don’t overcook the prawns because you don’t the prawn meat turn rubbery and tough.
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