Name: Sweet and Sour Prawns with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 large prawns; 0.75 medium Yukon Gold potato; 0.5 medium red bell pepper; 0.5 cup snap peas; 0.25 medium red onion; 1 tsp olive oil; 1 tbsp tamari; 1 tbsp pineapple juice; 1 tsp honey; 1 tsp rice vinegar; 0.25 tsp garlic powder; 0.25 tsp ginger powder; 0.13 tsp sea salt; 0.13 tsp black pepper

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the Yukon Gold potato into 1/2-inch cubes and toss them on the baking sheet with 0.5 tsp of olive oil, sea salt, and black pepper.
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden brown and crisp.
While the potatoes roast, prepare the sauce by whisking together the tamari, pineapple juice, honey, rice vinegar, garlic powder, and ginger powder in a small bowl.
Heat the remaining 0.5 tsp of olive oil in a large non-stick skillet over medium-high heat.
Add the sliced red bell pepper, red onion, and snap peas to the skillet, sautéing for 4-5 minutes until tender-crisp.
Push the vegetables to the side of the pan and add the prawns, cooking for 2 minutes per side until they turn pink and opaque.
Pour the prepared sauce over the prawns and vegetables, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.
Plate the roasted potatoes and top with the sweet and sour prawns and vegetables, drizzling any remaining sauce from the pan over the top.

Nutrition

Ingredients

Instructions

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