Pineapple Prawns

 Doyle’s Fish Cookbook, Alice Doyle, 1989 Sydney

Pineapple Prawns

Serves 3-4

2 tblspn vegetable oil; 1 brown onion, finely chopped; 1 tspn salt; freshly ground pepper; 2 large stalks celery, strings removed and chopped finely; ½ capsicum (green pepper), chopped finely; 1 cup tomato sauce; 1 cup canned crushed pineapple; 1-1.5kg (2-3lb) cooked prawns, shelled

Heat oil in a large pan, add onion and cook until tender, being careful not to burn the oil. Add the salt and pepper, celery, capsicum, tomato sauce and pineapple, stir well. Bring to the boil, then reduce heat and simmer for about 5 minutes.

Add the prawns, mix well, and heat through, remembering that the prawns are already cooked.

Serve over a bed of rice.

Mrs Doyle’s recipe was quite delicious. I followed the recipe exactly but I did add some chili for a bit of a kick. It was close to an old fashioned Australian sweet and sour except the vegetables were cut smaller. I left the capsicum a bit larger because I was afraid the whole thing would look like mush otherwise. It actually was very sweet with the pineapple and so much tomato sauce but the sauce was vinegary so that counteracted the sweetness. Steamed jasmine rice was a good foil, Ann