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Tôm Xào Dứa | Vietnamese Stir-Fried Prawns with Pineapple
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20 min
Quick
Knuspr-Küche
Knackige Garnelen und fruchtig-süße Ananas vereinen sich in diesem traditionellen vietnamesischen Wok-Klassiker zu einer perfekten Balance aus süß, sauer und herzhaft. In nur 20 Minuten serviert mit duftendem Jasminreis.
Preparation method
Preparation
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Then bring to a boil with twice the amount of water and a pinch of salt according to package instructions, cover, and let simmer over low heat for about 12–15 minutes.
Peel the pineapple, remove the tough core, and cut the flesh into bite-sized pieces. Wash and deseed the bell pepper, then cut into strips. Quarter the tomatoes and cut the spring onions into roughly 3 cm pieces. Finely chop the garlic cloves.
Pat the prawns dry. In a small bowl, mix together the fish sauce, brown cane sugar, and rice vinegar until the sugar has completely dissolved.
Chef's tip
It is best to use fresh, fully ripe pineapple for this dish – its natural acidity and sweetness harmonize perfectly with the savoury fish sauce.
Do not leave the prawns in the wok for too long, otherwise they will become tough. Briefly removing them and folding them back in later keeps them wonderfully juicy.
Ingredients
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