50 Grams Pineapple ( canned / chopped to small pieces )
200 Millilitres Pineapple Juice
1/2 Red Pepper , cut into chunks
1/2 Pepper Yellow , cut into chunks
10 Grams bean sprouts Fresh
1 Pinch Salt
1 Pinch Black pepper ( grounded )
1 Teaspoon Lemon Juice
1 Teaspoon Honey
1 Spring onion , finely sliced
2 Tablespoons Chilli Sauce Sweet
50 Grams Coriander Leaf
Heat a wok over high heat, add two tablespoons of vegetable oil and stir-fry the prawns until they turn pink. Set aside.
Heat the remaining oil, stir fry the ginger and chilli, add in the onions and stir-fry until they have softened. Then add the pineapple puree (pineapple pieces in pineapple juice) and let the sauce reduce for one minute
Then add the pepper chunks and bean sprouts. Stir well. Season with the salt, pepper, lime juice, and honey, to taste. Return the prawns to the wok and add the sweet chilli sauce, stir well, and sprinkle with the finely sliced spring onion and Coriander Leafs.