Pineapple Pepper Prawns

I love making this dish in the fall because of the colours that match the season. It's got a nice spicy kick from the chili paste and a sweetness from the juicy pineapple. It's a rather nice transitional kiss goodbye to the summer. This dish is great for those trying to stick to something more low-carb.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings



  1. In a bowl, combine starch with water and mix well.
  2. To the bowl, add the soy, vinegar, ginger, 1/2 of the minced garlic, honey and chili paste. Mix well.
  3. Set this sauce aside to let the flavours meld. You will use it at the end.
  4. Add a teaspoon of oil to a deep pan or wok. Heat over high heat. Add onions, red peppers, and yellow peppers.
  5. Cook until a bit wilted, a few minutes, then add the other half of the minced garlic.
  6. Cook for one minute then transfer browned onion, peppers and garlic to a big bowl. I use the same bowl I will serve it in to save on doing dishes.
  7. In the same pan, still over high heat, throw in the pineapple and cook all sides until browned, a few minutes.
  8. Add cooked pineapple to the big bowl.
  9. Add another teaspoon of oil to the hot pan then add the shrimp. Cook for a minute then flip them over.
  10. When they are almost all pink but not thoroughly cooked, add all the contents from the bowl back into the pan and cook, stirring frequently, for one minute.
  11. Now pour the soy mixture you made earlier into the pan and cook for one minute, continuously stirring. The sauce will thicken up.
  12. Transfer all contents of the pan back into the big bowl. Clean down the sides of the bowl for presentation. Sprinkle top with sesame seeds and serve.

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