Ingredients
The following ingredients have 12 Servings
- 1 tbs cornflour
- 425g can pineapple chunks, drained, juice reserved
- ¼ cup (60ml) tomato ketchup
- 2 tbs rice wine vinegar
- 1 tbs soy sauce
- 1 tbs sriracha
- 16 large uncooked prawns, peeled (tails intact), deveined
- 1 tbs Chinese rice wine
- 2 tsp finely grated ginger
- 1 tsp sesame oil
- 2 tbs sunflower oil
- 100g snow peas, trimmed and halved
- 1 bunch broccolini, trimmed and cut into 4cm pieces
- 3 spring onions, trimmed and cut into 4cm pieces
- 400g Hokkien noodles, prepared according to packet instructions
Instruction
- To make sweet and sour sauce, place cornflour in a bowl and gradually whisk in pineapple juice. Add ketcup, vinegar, soy sauce, sriacha and ½ cup (125ml) water.
- Place prawns, rice wine, ginger and sesame in a bowl and toss to combine.
- Heat sunflower oil in a wok or frying pan over high heat. Add prawns and stir-fry for 2 minutes. Add snow peas, broccolini and spring onion, cook for 1 minute, then add pineapple chunks and sweet and sour sauce. Bring to the boil for 1 minute, add noodles, toss to coat and cook for a further minute to warm noodles. Serve.
