Quick pineapple prawn stir-fry
227g can pineapple chunks, drained, with juice reserved
2 tablespoons salt-reduced soy sauce
2 teaspoons sesame oil
1 teaspoon minced ginger
1 large red chilli, finely sliced
2 kaffir lime leaves, finely chopped
2 red capsicums, diced
2 courgettes, roughly chopped
2 cups frozen edamame beans, defrosted
500g frozen prawns, defrosted
2 x 250g pouches steamed brown rice
1/3 cup fresh coriander, roughly chopped
Total fat 12g
Saturated fat 1g
Dietary fibre 11g
1 In a small saucepan add the pineapple juice and soy sauce and bring to the boil. Simmer for 5–6 minutes to form a thin sauce.
2 Meanwhile in a large frying pan, heat sesame oil and add the ginger, chilli, kaffir leaves and vegetables. Stir fry for 2–3 minutes before adding the prawns and cooking for a further 2–3 minutes. Add the pineapple chunks and sauce and heat through.
3 Cook rice following packet instructions. Serve prawn stir-fry with rice. Garnish with coriander.
Make it gluten free: Check soy sauce is gluten free.
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