King Prawn With Pineapple (Chinese Takeaway Style)
Make a fruity Chinese takeaway classic at home using this king prawn with pineapple recipe. Fresh and naturally sweet and sour, it's perfect with egg fried rice.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
King Prawns
- 9 fresh raw king prawns
- pinch sea salt
- pinch MSG
- pinch white pepper
- dash rice wine
- dash sesame oil
Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce
- 1/2 teaspoon caster sugar
- Pinch white pepper
Stir Fry
- 1 tablespoon sunflower oil
- 1/2 onion, sliced
- 1/4 carrot, thinly sliced
- 5-6 pineapple pieces
- pinch sea salt
- 1/4 teaspoon MSG
- 200 millilitres light chicken stock
- 1 tablespoon pineapple juice
- 1 tablespoon potato starch, mixed with 2 tablespoons water
- 1 teaspoon rice wine
Instructions
King Prawns
- Pat 9 fresh raw king prawns dry with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.
Sauce
- In a bowl, add 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1/4 teaspoon dark soy sauce, 1/2 teaspoon caster sugar and Pinch white pepper. Mix briefly and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced and the seasoned king prawns and stir fry for 1-2 minutes until the prawns just begin to change colour. Add 1/4 carrot, thinly sliced and 5-6 pineapple pieces and stir fry for another 30 seconds. Add pinch sea salt, 1/4 teaspoon MSG, the prepared sauce, 200 millilitres light chicken stock and 1 tablespoon pineapple juice. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
- Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 teaspoon rice wine, mix well once more and serve.