Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
2 Start sauce
Meanwhile, measure 100/150/180 ml of pineapplejuice into a small pot. Add the sweetchillisauce(spicy!), hoisinsauce, soysauce, sriracha(spicy!) and a pinch of chilliflakes(spicy!). Save the remaining chilliflakes. In a separate small glass, whisk 1/1.5/2 tsp of cornstarch with 1/1.5/2 Tbsp of water. Add the starch mix to the pot.
3 Simmer sauce
Place the sauce pot over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2 min further or until glossy and thickened. Set aside. This is your stir-fry sauce.
4 Prep vegetables
Drain the prawns on kitchen paper, then turn them in the remaining cornstarch. Peel the carrot and slice them into thin sticks. Chop the pepper. Slice the springonion.
5 Stir fry
Meanwhile, heat a large pan over a high heat with a drizzle of oil. Once hot, add prawns and fry for 2 min. Transfer to a plate. Return the pan to a high heat and fry the pepper and carrot with a pinch of salt for 2 min. Add the springonion. Return the prawns to the pan. Fry for a final 1-2 min until the prawns are cooked through but juicy.
Add the stir-fry sauce to the pan and bring to a simmer. Add the saltedpeanuts. Serve over rice and garnish with a pinch of chilliflakes(spicy!).