Wednesday, March 16, 2011

鳳梨炒虾球/Pineapple and Prawn Stir-fried in Tomato Sauce

I recently have been cooking flowers and fruits a lot and I love how it compliments seafood and meat so nicely.  Since both my husband and my daughter love pineapple I started researching pineapple recipes.  I found that there are over 200 Chinese recipes that you can cook with pineapple.  I just made this Pineapple and Prawn Stir-fried in Tomato Sauce for dinner tonight and it was so delicious.  I changed some Chinese ingredients to western ingredients instead, and it was successful.  My husband is already asking me when I'm going to make it again.  This dish tastes a little bit sweet and sour because I used tomato sauce, and it goes very well with the prawn and pineapple.  I julienned the onion to enhance its flavour in the sauce to balance out the seafood.  My daughter loved eating the onion and pineapple.  She loves noodles and pastas and she called the julienned onion noodles.  She became so quiet after we put her on the high chair and she just kept eating and playing with the onions and sauce.  You can tell she was enjoying her "noodles".  




Ingredients:

  • 1 lb prawns
  • 5 oz pineapple
  • half small onion
  • half green bell pepper
  • half red bell pepper
  • 2 tbsp grape seed oil
  • 1 tbsp tomato sauce
  • 1 tbsp chopped green onion
  • 1 tsp chopped ginger
  • half tsp white pepper powder
  • half tsp sugar
  • half tsp salt
  • 1 tsp white vinegar
  • 1 tbsp cornstarch water

To marinate the prawn:

  • 1 tbsp cornstarch water
  • 1 tsp cooking wine
  • half tsp white pepper powder
  • half tsp chopped ginger
  • half tsp sesame oil

Directions:

  1. Julienne the onion, green bell pepper, red bell pepper.  Peel and cut the pineapple into small chunks (as small as the prawn).
  2. Cut the prawns down the center of the back and take out the vein.  Marinate the prawns 10 minutes before cooking.
  3. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated prawns to cook.  Stir and cook the prawn on both sides, until all the prawns are pink and ready - about 5 minutes.  Transfer prawns to a plate. 
  4. Wash the wok, and then heat 1 tbsp oil over medium-high heat.  Add chopped ginger, julienned onion and all the bell peppers to cook.  After about 1 minute, add pineapple, cooked prawns, tomato sauce, white pepper powder, sugar, salt and white vinegar.  Keep stirring everything for about a minute, make sure everything is covered with tomato sauce.  Pour the cornstarch water and turn off the heat.  Mix everything evenly, and then transfer to a serving plate.  Lastly garnish with chopped green onion and you are done!