2 tbsp groundnut oil

8 large shrimp, de-veined, shelled (leaving tails on), heads removed

1 tbsp grated fresh root ginger

1 red chili, de-seeded and finely chopped

50g/2oz canned pineapple, drained and chopped

200ml/7fl 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

1 tbsp golden syrup, to taste

1 scallion, finely sliced - green ends only

1 tbsp sesame seeds

steamed jasmine rice, to serve

Serves - 4


Heat a wok until smoking, then add two tablespoons of the groundnut oil.

Add the shrimp and stir-fry for 3-4 minutes, or until the shrimp are pink and just cooked through. Remove from the wok and set aside.

Heat the remaining oil in the wok. Add the ginger and chili 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 golden syrup.

Return the shrimp to the wok and stir through the sauce. Sprinkle over the scallions.

To serve, place equal amounts of the stir fry onto two plates, sprinkle the sesame seeds over and serve with steamed jasmine rice.

Recipe adapted from: Good Food
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