Mauritius Island

Prawns with pineapple tossed in a sweet and sour sauce

rating :

temps de préparation :

temps de cuisson :

Ingredients :

(for 5 personnes)
450g prawns, shelled
4 carrots, 1 onion, 1 green and 1 red bell pepper, celery
1 pineapple or 350g canned pineapple
tomato sauce, vinegar, sugar, oyster sauce, soya sauce, groundnut oil

Method :

Preparation:
Season the prawns with salt and pepper. Leave to marinate for one hour.
Heat 500ml groundnut oil until it begins to boil.
Fry the prawns coated with flour, over a medium heat. Set aside.
Note: the prawns can be prepared beforehand and kept in the deep freezer.
Cut the onion, carrots, celery and bell peppers into thin strips.
Cut the pineapple in half, lengthways and dice. Keep aside.
Making the sauce (1)
In a bowl, combine 3 tablespoons of sugar together with 1 cup of tomato sauce (250 ml), 6 tablespoons of vinegar, one tablespoon of corn flour or manioc flour, extracted pineapple juice, one tablespoon of oyster sauce and some salt.
Cooking
Pan-fry the vegetables and then add the prawns along with the pineapple slices and the sauce (1).