425g can pineapple pieces, drained, juice reserved
1 tbsp groundnut oil
1 garlic clove, crushed
Knob of fresh ginger, finely grated
2 red chillies, deseeded, 1 finely diced and 1 sliced
1 red pepper, sliced
225g can water chestnuts, drained
200g large raw peeled prawns
4 spring onions, sliced lengthways, to serve.
Mix the vinegar with the soy sauce, sugar, cornflour mix, pineapple juice and 100ml water. Heat a wok over a high heat, then add the oil, garlic, ginger and diced chilli. Stir-fry for 30 seconds, then add the pepper, pineapple and water chestnuts. Cook for 2 minutes, add the sauce and cook for another 2 minutes. Add the prawns, stirring for 2-3 minutes more until cooked. Serve sprinkled with spring onion and sliced chilli.