INGREDIENTS:
For the prawns:


12 tiger prawns with tail on, headed and shells removed
juice of 1 lemon
1 tsp salt
1 small tin pineapple pieces
2 spring onions, finely chopped at an angle
1 white onion, chopped chunky
1 red pepper, chopped in 1 inch cubes
1 green pepper, chopped in 1 inch cubes
1 small tin water chestnuts, sliced
1 carrot, thinly sliced

For the sauce:
2 garlic cloves, finely chopped
2.5cm piece of ginger, grated
1 chilli, deseeded and finely chopped
100ml pineapple juice
2 tbsp light soy sauce
1 tbsp white wine vinegar
3 tbsp tomato ketchup
2 tbsp dark brown soft sugar
1 tbsp corn flour mixed with 2 tbsp cold water

METHOD:

Marinate the prawns in the lemon juice and salt.
For the sauce, sweat the garlic, ginger and chilli in a pan. Reduce the heat and cook for 5 minutes then add the remaining ingredients except for the corn flour. Bring to the boil, cook for 3 minutes.
Sweat the onions and peppers in a pan, add prawns and pineapple chunks to cook.

Add the sauce made earlier to the prawns and then add corn flour paste and cook for about 2 minutes until thickened and glossy.
Serve with steamed rice in 4 warm bowls, topped with the prawns.

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