Ghanaian Prawn Pineapple Stir-Fry

Ghanaian Prawn, Pineapple, and Bok Choy Stir-fry

Ghanaian Prawn, Pineapple, and Bok Choy Stir-fry

Serves: 2, Difficulty: Expert

Ingredients

• 250 grams of prawns, peeled and deveined
• 150 grams of fresh pineapple, diced
• 200 grams of bok choy, chopped
• 150 grams of couscous
• 20 ml of rum
• 30 ml of rice vinegar
• 20 grams of chopped prunes
• 2 tbsp of olive oil
• 1 tsp of oregano
• 1 tsp of coriander
• 1 tsp of cumin
• 1 tsp of paprika
• Salt and pepper to taste

Method

• Start by soaking the couscous in 200 ml of boiling water. Cover and set aside for 5 minutes, then fluff with a fork and set aside.
• In a large skillet or wok, heat 1 tbsp of olive oil over medium-high heat. Add the prawns and cook for 3-4 minutes, or until pink and cooked through. Remove the prawns and set aside.
• In the same skillet, add the remaining olive oil and sauté the bok choy for 2-3 minutes, or until tender.
• Stir in the diced pineapple and prunes. Cook for another 2-3 minutes until the pineapple is caramelized.
• Add the prawns back to the skillet and pour in the rum and rice vinegar. Stir in the oregano, coriander, cumin, and paprika. Cook for 1-2 minutes or until the sauce is slightly thickened.
• Season with salt and pepper to taste.
• Serve the prawn and pineapple stir-fry over a bed of couscous.

Tips

• Ensure your prawns are fresh for the best taste.
• Feel free to add a sprinkle of fresh coriander for a fresh, aromatic garnish.

Nutritional Information