Serves :


  • 500g Prawns
  • 3 Garlic cloves (finely chopped)
  • 5g Ginger (finely chopped)
  • 1 Red Capsicum
  • 1 Green Capsicum
  • Half Pineapple


  • 1 TBSP Sugar
  • 5 TBSP Soy Sauce
  • 1 TBSP Tomato Paste
  • 1 TBSP Corn starch
  • 2 TBSP Water (to mix with Corn Starch)
  • 2 TBSP Cooking Palm Oil


  • SAUCE : combine all the sauce ingrédients in a jug and set aside.
  • PRAWN: Heat Cooking Palm Oil in a large wok over a high heat and when the wok begins to smoke a little, add garlic, ginger and spring onions tossing with a metal spatula for 20 seconds.
  • Add prawns and capsicum and continue to cook for 1 minutes, and then add the pineapple cubes.
  • Pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.