Ingredients:
Raw Prawns - 500 gms, peeled and deveined
Olive Oil - 1 tsp
Garlic - 1 clove, chopped
Root Ginger - 1 tsp, chopped
Vegetable Stock - 150 ml
Plum Tomatoes - 150 gms, chopped
Tomato Ketchup - 1 tblsp
White Wine Vinegar - 1 tblsp
Light Muscavado Sugar - 1 tblsp
Pineapple Chunks - 150 gms, drained
Green Capsicum - 150 gms, chopped
Spring Onion - 1, chopped
Cornflour - 1 tsp, mixed with 6 tblsp water

Method:
1. Heat the oil in a nonstick pan.
2. Add the garlic and ginger.
3. Fry for about 20 seconds.
4. Add the stock, tomatoes, ketchup, vinegar and sugar.
5. Bring to a boil.
6. Add the prawns and cook for a minute.
7. Add the pineapple chunks and capsicum.
8. Bring the mixture back to a boil and thicken with cornflour paste.
9. Garnish with spring onions.
10. Serve immediately with plain rice or egg noodles.