Traditional Sweet & Sour Prawns from Southeast Asia
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
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.