Yield: 1 servings
|2 tablespoons||Peanut oil|
|2 \N||Minced garlic cloves|
|1 cup||Pineapple chunks|
|1 large||Diced tomato|
|1 \N||Peeled and sliced cucumber|
|1 teaspoon||Lemon juice|
|1½ tablespoon||Thai fish sauce|
|1 tablespoon||Oyster sauce|
|12 larges||Prawns - peeled; de-veined|
|½ cup||Chopped scallions|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.