| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Thai |
Home6 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 2 |
|
Minced garlic cloves |
| 1 |
c |
Pineapple chunks |
| 1 |
lg |
Diced tomato |
| 1 |
|
Peeled and sliced cucumber |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
Sugar |
| 1 1/2 |
tb |
Thai fish sauce |
| 1 |
tb |
Oyster sauce |
| 2 |
tb |
Ketchup |
| 3 |
tb |
Water |
| 12 |
lg |
Prawns – peeled; de-veined |
| 1/2 |
c |
Chopped scallions |
INSTRUCTIONS
Directions: Heat the peanut oil in a large wok until very hot. Add the
garlic and saut. briefly. Add the pineapple, tomato, cucumber, and stir fry
for 2 minutes. Add the lemon juice, sugar, Thai fish sauce, oyster sauce,
ketchup, and water. Bring the mixture to a simmer and add the prawns.
Simmer gently, stirring often until the prawns are cooked through. Stir in
the scallions and serve over Thai noodles. Garnish with chopped cilantro.
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