Name: Tamarind, pineapple chicken and prawns
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 400 gram chicken thigh fillets, sliced; 12 green prawns, peeled, deveined, butterflied; 1 long red chilli, finely chopped; 2 clove garlic, crushed; 1/3 cup tamarind concentrate; 2 tablespoon kecap manis; 1 tablespoon honey; 1/2 pineapple, peeled, core removed, chopped; 1 bunch buk choy, leaves separated; steamed rice, to serve; sliced green onion, to serve

Tamarind, pineapple chicken and prawns

In this fragrant Asian stir-fry, thinly sliced chicken is tossed with fresh prawns, greens and juicy pinapple with a sweet, sticky sauce to create a quick and tasty meal.

Serves 4

Prep

25M

Cook

15M

Total

40M

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Ingredients

1 tablespoon peanut oil

400 gram chicken thigh fillets, sliced

12 green prawns, peeled, deveined, butterflied

1 long red chilli, finely chopped

2 clove garlic, crushed

1/3 cup tamarind concentrate

2 tablespoon kecap manis

1 tablespoon honey

1/2 pineapple, peeled, core removed, chopped

1 bunch buk choy, leaves separated

steamed rice, to serve

sliced green onion, to serve

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry chicken in two batches 3-4 minutes, until browned. Set aside.

2.Add prawns to wok. Stir-fry 1-2 minutes, until almost cooked. Add chilli and garlic. Toss in pan 1 minute, until fragrant and prawns have changed colour.

3.Return chicken to wok with tamarind, kecap manis and honey. Stir-fry 2-3 minutes, until well combined.

4.Toss pineapple and buk choy through and remove from heat. Serve with steamed rice and sprinkle with onion.

Add 1-2 tablespoons of water in Step 3 if you prefer a slightly lighter sauce. To butterfly prawns, make a deep cut along the back of the prawn, but do not cut all the way through.
Note

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Ingredients

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