Sticky Honey Ginger and Pineapple Prawns

You can use fresh green peeled prawns for this recipe (or frozen, thawed) but ready to heat battered prawns provide a quick little shortcut to this dish and make it a little more indulgent. Bake them in the oven as per packet instructions first.

Serves 2


300g oven-bake prawns in batter (see note above)
½ large pineapple
¼ teaspoon ground ginger
3 tablespoons honey
1 tablespoon hoisin sauce
½ cup chicken stock
2 teaspoons sesame seeds

To serve

250g pouch ready to heat basmati or jasmine rice


  1. Prepare battered prawns according to packet instructions.
  2. Peel and dice pineapple. Place in a blender along with the ginger, honey, hoisin sauce and stock. Blend for 20 seconds on medium speed – you want the pineapple to retain a slightly coarse texture.
  3. Transfer the blended pineapple mixture to a saucepan, bring to the boil and cook for 5 minutes. Add cooked prawns and stir them through the sauce.
  4. Serve sprinkled with sesame seeds on a bed of steamed rice.