Prawn & pineapple stir-fry

Prepare: 15 minutes             Cook: 10 minutes

Serves: 4


  • 235g pack essential Waitrose Raw King Prawns, thawed
  • 2 tsp sunflower oil
  • 3cm piece fresh root ginger, shredded
  • 1 red chilli, deseeded and chopped
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • Juice of ½ - 1 lemon
  • ½ pineapple, peeled, cored and cut into chunks
  • 235g pack Waitrose Green Pak Choi, thickly sliced
  • 2 salad onions, thinly sliced
  • Rice or noodles, cooked, to serve


1. Rinse the prawns and pat dry with kitchen paper. Place in a bowl with 1 tsp of the oil, the ginger and chilli and toss well together.

2. In a small bowl, mix together the soy sauce and sugar then add the lemon juice a little at a time, tasting for your preferred level of sourness. Set aside.
Heat a large non-stick wok and, when hot, stir-fry the prawns for 2–4 minutes until pink and cooked through. Tip into a bowl and return the wok to the heat.

3. Add the remaining oil to the wok and cook the pineapple for 2 minutes, then add the pakchoi and stir-fry for a further 2 minutes until the leaves wilt and the pineapple is piping hot.

4. Stir the sauce, prawns and salad onions into the wok and cook for a moment or two until well mixed. Serve swiftly, with rice or noodles.