Black Pepper Shrimp with Dried Pineapple

Stir-fried prawns in a zingy pepper sauce with house-dried pineapple, ginger, garlic, and jicama garnish.

Healthy Seafood Dairy Free Stir-Fry Shrimp

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

23.7g

per serving

94.6 g total

Fat

16g

per serving

64.1 g total

Protein

14.6g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

tbsp

Sugar

CondimentsSauces

tbsp

Sweet Soy Sauce

tbsp

Soy Sauce

Fruits

0.5

piece

Pineapple

peeled, cored, and cut into 2.5cm chunks

piece

Lime

juice only

LegumesPulses

1.75

tsp

Fermented Black Beans

rinsed, squeezed dry and chopped

NutsSeeds

tbsp

Garlic

finely chopped

1.75

tsp

Black Peppercorn

crushed

0.5

tsp

Salt

to taste

OilsFats

Grapeseed Oil

split use

Seafood

piece

Prawn

cleaned, peeled, veins removed and halved

Vegetables

piece

Spring Onion

trimmed and thinly sliced

tbsp

Ginger

finely chopped

Jicama

diced, for garnish

Baby Pea Shoots

thinly sliced, for garnish

Method

Sauté spring onions, ginger, and garlic in one tablespoon of oil until golden.

Arrange prawns on a plate and garnish with jicama, pea shoots, and dried pineapple.

Toss prawns with the pepper sauce and 30ml of water until well coated.

Fry prawns in remaining oil over high heat until crisp and browned.

Bake pineapple pieces in a single layer for three hours until dried and chewy, then cool.

Preheat the oven to 90°C and line a rack over a baking tray with greaseproof paper.

Coarsely purée the sauce in a blender and set aside.

Add pepper, black beans, soy sauces, lime juice, sugar, and salt; boil then simmer for two minutes.