Sweet and Sour King Prawns with Pineapple
Juicy king prawns tossed in a hot wok with pepper, pineapple and tangy sweet and sour sauce in 20 minutes.
Made with Ginger and garlic paste and Sweet and sour sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25
- LevelEasy
- Costabout £3.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet. Pat the prawns dry and toss them with the cornflour.
- 2
Heat 1 tbsp of the oil in a wok over a high heat. Stir fry the pepper and onion for 3 minutes, then tip on to a plate.
3 min - 3
Add the remaining oil and cook the prawns for 2 minutes, turning, until pink and curled. Remove them if the pan looks crowded.
2 min - 4
Add your ready made ginger and garlic paste (see the base recipe) and stir for 20 seconds, then add the vegetables and pineapple back in.
- 5
Pour in your ready made sweet and sour sauce (see the base recipe) and bubble for 2 minutes until glossy and the prawns are cooked all the way through.
- 6
Scatter with spring onions and serve over the rice.
Tips
- Do not overcook the prawns. They go from tender to rubbery in about a minute once they have turned pink.
- Cut the vegetables the same size so they cook evenly in the short time over high heat.
- Use frozen raw king prawns, defrosted overnight in the fridge, if fresh are not available.
Storing and freezing
Best eaten straight away. Keeps up to 1 day in the fridge, cooled within 1 hour, and reheated gently until steaming hot. Do not reheat prawns more than once.
Questions
Can I use cooked prawns?
Yes. Add them in the last minute just to heat through, because cooking them again makes them tough.
Is it shellfish free?
No. The dish is built around king prawns. For a shellfish free version use diced chicken breast or firm tofu.
Can I make it spicy?
Yes. Add a sliced red chilli with the pepper or stir a teaspoon of chilli flakes into the sauce.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.