Pineapple Shrimps/ Prawns

Fresh whole shrimps/prawns (heads and shells on) are most flavorful when cooked in a dish; but when time is not on our side, peeled deveined frozen version brings the convenience one would wish for without much sacrifice to the flavors.

Bring in another convenient ingredient - a good quality free-of-preservatives store-bought sauce, and a delicious shrimps/prawns stir-fry is less than 30 minutes away.

Certain fruits (and its natural juices) bring tangy-sweet acid brightness to a dish. Not all fruits are created equal. For example, stone fruits e.g. peaches and nectarines tend to be on the sweet-side while kiwi on the tangy-side. Pineapple, to my preference, is one of those tangy-sweet candidates that makes a dish more mouthwatering, and tantalizing such as Mixed Vegetables and Pineapple Curry, Tofu, Pineapple, Bell Peppers Stir-Fry and Sweet and Tangy Tofu.

Spicy Sweet Tangy Pineapple Shrimps/Prawns
1 green onion, cut into matchsticks length, white and green parts separate use
2 cloves garlic, sliced or minced
12-16 medium sized prawns, peeled, deveined
1-2 tbsp ready sauce (Note: I have used a chili-based sauce. You can opt for a curry-based sauce if you prefer)
5-6 thin slices of fresh pineapple

Directions: Saute green onions and garlic for about 2 mins. Add prawns, cook on one side for 2-3mins, then give it a good toss to flip the prawns on the other side. Add the sauce, mix well, add pineapple then simmer till prawns are cooked through.