Sweet and Sour Prawn Stir Fry

Serves 4

Ingredients

3 Tablespoons Coconut Oil
20-30 Raw Prawns, shelled and deveined
2 Cloves Garlic, finely chopped
1 Red Onion, chopped into bite size pieces
1/2 Fresh Pineapple, chopped into bite size pieces
2 Tomatoes, chopped into bite size pieces
1 Green Capsicum, chopped into bite size pieces
1 Red Capsicum, chopped into bite size pieces
Himalayan Pink Salt and Freshly Cracked Black Pepper
Coriander leaves to Garnish

Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Filtered Water
1 Lime, juice
1 Tablespoon Tomato Paste
1 Tablespoon Raw Honey
1 Tablespoon Tabasco Sauce
1 Teaspoon Tamari
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Himalayan Pink Salt
1/2 Teaspoon White Pepper

Method

1. Combine sauce ingredients together, set aside.
2. Heat a wok over high heat, add 2 tablespoons of coconut oil, once melted add garlic and sauté for a few seconds. Add prawns and cook until they change from translucent to pink. Remove from the wok and set aside. 
3. Add the remaining tablespoon of coconut oil, add onion and stir fry for a minute. Then add pineapple, capsicums and tomatoes and stir fry for 1 minute.
4. Add the prawns and sauce and stir fry for another 1-2 minutes until sauce starts to thicken. Turn off the heat, season with salt and pepper.
5. Serve with coriander leaves.

TIP: I served this with basmati rice for the children and removed the prawns and it was a huge hit for the entire family. You could also serve it just as it is or with fluffy quinoa or brown rice.