60 g Kumar’s Stir-fry Sauce Sweet & Sour
90 g Prawns, butterfly cut
50 g Pineapple fresh, 1×2 cm cubes
50 g Bell pepper mix, cubes of 1×2 cm
30 g Shallot, cubes of 1×2 cm
15 g Sunflower oil
Traditional Sweet & Sour Prawns from Southeast Asia
Ingredients
Necessities
(serving) tips
Garnish with thinly sliced spring onions
Method
Heat the sunflower oil in the wok.
Add the prawns and possibly some salt and pepper and wok for 1 minute.
Add the pineapple, pepper mix and shallot and stir fry for 1 minute.
Add the Kumar’s Stir-fry Sauce Sweet & Sour and stir well.
Kumar’s Mortor & Pestle Recipes
Click here to download our Brochure