Tamarind honey prawns with pineapple

The tamarind and honey work together in this dish to create a lovely sweet and sour flavour combination that compliments the delicate flavour of the prawns beautifully. Your dinner party guests will love it.

  • 20 mins cooking
  • Serves 4
  • Print


Tamarind honey prawns with pineapple
  • 1.2 kilogram uncooked medium king prawns, shelled, deveined, tails intact
  • 1 tablespoon vegetable oil
  • 3 clove garlic, crushed
  • 1 fresh long red chilli, thinly sliced
  • 1 (200g) red capsicum, thinly sliced
  • 150 gram snow peas, trimmed
  • 1/3 cup (100g) tamarind concentrate
  • 2 tablespoon sweet soy sauce
  • 1 tablespoon honey
  • 230 gram canned bamboo shoots, rinsed, drained
  • 1/2 (450g) pineapple, coarsely chopped
  • 4 green onions, thinly sliced


Tamarind honey prawns with pineapple
  • 1
    Heat oil in wok. Stir-fry prawns, garlic, chilli, capsicum and snow peas until prawns change colour. Add remaining ingredients; stir-fry until hot.

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