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
Nutrient | Per 100g | Per Serving |
---|---|---|
Calories | 150 kcal | 400 kcal |
Energy | 628 kJ | 1672 kJ |
Fat | 5.2 grams | 13.5 grams |
Saturated Fat | 1.1 grams | 2.8 grams |
Carbohydrates | 20 grams | 52 grams |
Sugars | 5.4 grams | 13.8 grams |
Proteins | 8.3 grams | 21.5 grams |
Salt | 1.2 grams | 3.1 grams |