Ingredients:
For Shrimps/Prawns
- 2 pieces large shrimps/prawns, about 1/2 lb (0.25 kg);
- 1 teaspoon safflower oil (for high heat).
For sweet and sour sauce
- 1 teaspoon of safflower oil (for high heat);
- 1/2 a red onion, thinly sliced;
- 1/2 cup canned pineapple slices and sectioned;
- 3 tablespoons of ketchup;
- 1/4 cup (60 ml) canned pineapple juice;
- 1/8 cup (30 ml) Japanese vinegar, mix well.
Recipe:
Serving for 2
For shrimps/prawns
- Devine the shrimps/prawns;
- Clean and cut in half;
- Pat dry and wrap with paper towel, place in refrigerator;
- Add safflower oil in a sauté pan over medium high heat;
- Place the shrimps/prawns in;
- Turn after a minute and cover;
- Cook until shrimps/prawns turn pink, about 2 minutes;
- Take them out and set aside.
For sweet and sour sauce
- Heat 1 teaspoon of safflower oil in a heavy sauté pan over medium high heat;
- Add red onion and cook till soft and translucent;
- Add pineapple and then the ketchup mixture;
- Top with chopped fresh cilantro and turn off heat;
- Plate and serve hot.