Name: Stir-fried prawns with pineapple and chilli salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.5 kilogram uncooked large king prawns; 1 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 4 green onions, sliced thinly; 1 tablespoon sesame oil; 1 fresh pineapple (800g); 2 mangoes (860g); 1/4 cup (30g) coarsely chopped toasted peanuts; 1 fresh long red chilli, sliced thinly; 2 green onions, sliced thinly; 1 tablespoon finely chopped fresh vietnamese mint; 1/4 cup finely chopped fresh coriander; 2 tablespoon lime juice; 1 tablespoon fish sauce; 2 teaspoon sugar

Ingredients

1.5 kilogram uncooked large king prawns

1 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

4 green onions, sliced thinly

1 tablespoon sesame oil

1 fresh pineapple (800g)

2 mangoes (860g)

1/4 cup (30g) coarsely chopped toasted peanuts

1 fresh long red chilli, sliced thinly

2 green onions, sliced thinly

1 tablespoon finely chopped fresh vietnamese mint

1/4 cup finely chopped fresh coriander

2 tablespoon lime juice

1 tablespoon fish sauce

2 teaspoon sugar

Method

1.Shell and devein prawns, leaving tails intact. Place in medium bowl with garlic, ginger and onion; toss gently to combine.

2.Make pineapple and chilli salad. Slice pineapple and mango thinly; cut slices into 5mm matchsticks. Combine fruit in large bowl with nuts, chilli, onion and herbs. Place juice, sauce and sugar in screw-top jar; shake well. Add dressing to salad; toss gently to combine.

3.Heat oil in wok or large frying pan; stir-fry prawn mixture until prawns are just changed in colour.

4.Divide salad among serving plates; top with prawns.

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