Spicy prawns with paprika and pineapple
20 mins cooking time
2cm piece of fresh ginger, peeled
1 red pepper, seeds removed
3 tbsp Carbonell Cereal & Fruit Oil
1 clove garlic, minced
2 shallots, chopped
500g raw prawns
2 additional red capsicums, cut into strips
250g pineapple, chopped
Cut the ginger. Cut the red pepper into thin strips. Heat 1 tbsp Carbonell Cereal & Fruit Oil in a wok or frying pan. Add the ginger, red capsicum, garlic and shallots and stir-fry over high heat for 1 minute. Add the prawns and cook for 3 minutes or until pink, remove with a slotted spoon and set aside.
Heat the remaining oil in the pan and stir fry the additional red capsicum for 3 minutes. Add the pineapple and cook for a further minute. Return the prawns to the pan, warm the court for a bit and season with salt and pepper.
Sprinkle with spring onion sliced into rings. Serve with rice panda.