More often than not when I think of sweet and sour the thought of really heavy, sticky stuff with greasy fried balls from the Chinese Take Away springs to mind, but this version is light, fresh and guilt free. It is also the perfect recipe to whip up midweek, as it literally takes 15 minutes and tastes delicious; in fact, thinking about it Jamie should have included it in his book! – so why not give it a try instead of picking up the phone and ordering it to your door – I promise you’ll be impressed with how quick, easy and scrummy it is.
- 1 tbsp sesame oil
- 1 red chilli – finely sliced
- 2 cloves garlic – peeled and finely chopped
- 1 thumbsize piece of ginger – peeled and grated
- 1 small green pepper and 1 small red pepper – deseeded and finely sliced.
- 1 red onion – peeled and finely sliced
- 432g tin of pineapple – ½ blended with the juice, ¼ flaked into pieces and then the rest stored in your fridge for a fruity snack the next day
- 3 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 150g uncooked king prawns
- Egg fried rice – to serve
- Fresh coriander – to serve
Heat a large frying pan with the sesame oil and fry the onions and the peppers until soft
While that is cooking, whisk together your blended pineapple, vinegar, soy sauce and sweet chilli sauce.
Add the garlic, ginger and chilli to the pan and fry for 2-3 minutes before stirring in your juice
Simmer for 2-3 minutes to heat through and then add the prawns and the pineapple.
Simmer for another 2-3 minutes, until the prawns have turned fully pink and then plate up with your egg fried rice.
Top with a sprinkling or coriander and enjoy!