Sweet and sour prawns, or Pad priew wan kung

This delicious Thai recipe is really made in no time, with ingredients available worldwide. It's a non-spicy dish, suitable for children. You can also prepare it with scallops, chicken or pork.

Serves 2.

200 g prawns, peeled and deveined

50 g cherry tomatoes, diced

50 g pineapple, diced

50 g onion, diced

50 g cucumber, diced

2 tablespoons oil

10 g spring onion, cut into 3 cm lengths

Seasoning:

2 tablespoons oyster sauce

½ tablespoon fish sauce

2 tablespoons rice vinegar

½ tablespoon coconut sugar

 Stir-fry the prawns in 2 tablespoons of oil until they take colour. Then add the tomatoes, pineapple, onion, cucumber and seasoning. Cook for another 2 minutes. Taste to adjust seasoning. Add the spring onions, mix and remove from the heat.

Tip: cut all the fruits and vegetables into cubes of the same size, this will improve the presentation of the dish.

 Note: the seasoning is indicated for a sour pineapple. With a sweet pineapple, add more vinegar or less sugar.