Sweet and Sour Prawn


  • 500 g prawns
  • 3 garlic cloves, finely chopped
  • 5 g ginger, finely chopped
  • 1 red capsicum
  • 1 green capsicum
  • half a 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 Malaysian palm oil



  1. Combine all the sauce ingredients in a jug and set aside.


  1. Heat Malaysian 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. Toss the ingredients in the wok with a metal spatula for 20 seconds.
  2. Add prawns and capsicum and continue to cook for 1 minutes, and then add the pineapple cubes.
  3. Pour in the sauce and simmer for 3 to 5 minutes or until the sauce slightly thickens and then serve immediately with steamed or fried rice.