Made fresh in the Riverina
Bum Hummers

Sweet & Sour Prawns

Serves 4


1 can of pineapple (250g with juice)
1 red capsicum, cut into bite sized pieces
1 yellow capsicum, cut into bite sized pieces
2 large cloves of garlic, finely chopped
1 thumb-sized piece of ginger, sliced thinly
24 peeled uncooked large prawns, slightly cut in the back and deveined
3Tbsp Spiral Sunflower Oil
5 Tbsp Bum Hummers Hot & Spicy Goat Chasers Sauce
1 Tbsp Spiral Organic Brown Rice Vinegar
1 Tbsp Spiral Organic or Genuine Tamari
2 Tbsp Spiral Organic Kuzu (or 1Tbsp cornflour) diluted with 2Tbsp water
fresh coriander leaves
a pinch of salt


  1. Drain the pineapple and reserve the juice in a bowl. Cut the sliced pineapple into bite sized chunks and set aside.

  2. In the reserved pineapple juice bowl, add in the Goat Chasers, vinegar, Tamari, and Kuzu mixture (or cornflour mixture) and combine well to make the sweet and sour sauce.

  3. Heat the oil in a large wok or non-stick frying pan over a medium-high heat. Add the ginger and cook for 30 seconds, then add the prawns and stir-fry for 2-3 minutes or until the prawns are just cooked through. Transfer them to a plate.

  4. In a same wok or frying pan, add in some garlic and the capsicums and stir fry until the capsicums are cooked but still crunchy. Mix the sauce mixture through and bring to a boil, then simmer over a low heat for about 2 minutes (or until thickened and reduced).

  5. Return the prawns to the wok and toss everything to coat.

  6. Transfer to serving plate and garnish with coriander leaves. Serve with steamed rice.

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