Sweet And Sour Prawns with Caramelised Pineapple

Recipe courtesy of Sarah Benjamin



  1. Stir together tomato paste, ketchup, oyster sauce, plum sauce, vinegar, garlic, honey, ginger, white pepper, cornflour and water. Set aside.
  2. Make the caramelised pineapple by sprinkling brown sugar on both sides of the pineapple slices, then fry in a hot pan for 2 minutes on each side, until golden brown. Remove and set aside. In the same pan, simmer the sauce until slightly thickened. Set aside.
  3. Have the sauce simmering in a saucepan over low-medium heat.
  4. In a wok over high heat, pour in vegetable oil for frying the peeled prawns until they just turn red. Remove and set aside. Pour away all but two tablespoons of oil.
  5. Stir fry onion and red bell pepper until softened. Pour in the sauce and most of the pineapples, bring to a boil. Cook just until nice and thickened, for less than 1 minute, then toss the cooked prawns back in.
  6. Throw the spring onions, and immediately take it off the heat once it starts to wilt. Serve topped with the caramelised pineapple and fresh red chilli.



Sweet and sour sauce:

  • 3 tbs Tomato Ketchup
  • 1 tbs Tomato Paste
  • 1 tbs Oyster Sauce
  • 2 tbs Plum Sauce
  • 2-3 tsp Brown Rice Vinegar
  • 1 tbs Honey
  • 1 ½ tsp Cornstarch
  • 100ml Water
  • ½ tsp ground White Pepper
  • 1 tsp Ginger, grated
  • 1 tsp Garlic, minced

Stirfry Ingredients:

  • 800g Tiger Prawns, peeled
  • ¼ Pineapple, cored and cut into large chunks
  • 3 tbs Brown Sugar
  • 1 Red Capsicum, cored and cut into large chunks
  • ½ Large Onion, peeled and cut into chunks, layers separated
  • 5 Spring Onions, cleaned and cut into 5cm lengths
  • 4 tbs Cooking Oil