Healthy sweet and sour king prawn stir fry recipe
 This healthy sweet and sour king prawn stir-fry will be ready before you've had time to steam the rice! 3 tbsp groundnut oil8 large king prawns, de-veined, shelled (leaving tails on), heads removed1 tbsp grated fresh root ginger1 red chilli, de-seeded and finely chopped½ onion, chopped50g/2oz canned pineapple, drained and chopped100ml/3fl oz pineapple juice1 small handful chopped red and yellow pepper 1 small handful fresh beansproutssalt and freshly ground black pepper ½ lime, juice onlyhoney, to taste1 spring onion, finely slicedsteamed jasmine rice, to serve 3 tbsp groundnut oil 8 large king prawns, de-veined, shelled (leaving tails on), heads removed 1 tbsp grated fresh root ginger 1 red chilli, de-seeded and finely chopped ½ onion, chopped 50g/2oz canned pineapple, drained and chopped 100ml/3fl oz pineapple juice 1 small handful chopped red and yellow pepper 1 small handful fresh beansprouts salt and freshly ground black pepper ½ lime, juice only honey, to taste 1 spring onion, finely sliced steamed jasmine rice, to serve Method Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside.Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened.Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions.To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice. Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside. Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside. Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened. Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened. Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions. To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice. To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice.