* Sweet 'n' Sour Prawns

I've had an amazingly crappy week for one simple reason... 

I've not been able to turn my head. 

Which is hysterically funny if you're the person watching me fling my entire body round in a circle every time someone calls my name... or I can't find the dog... but not so funny when you're me.

Reversing the car onto the driveway has been fun. I've only hit the house once. Which is actually pretty good for me - I used to reverse into the garden fence on a regular basis, so Neil put a bin shed type affair on the drive to cushion the blow and aid with my perspective.

The bins are now out of the shed and postioned firmly in front of it... to cushion the blow and aid with my perspective.

I could confess and tell him that I do it deliberately because his exasperation entertains me... but what fun would that be?

Tonights dinner needed to be something very quick and easy, that didn't require too much in the way of full body movement. I did consider giving Neil a ring and asking him to grab dinner on the way home - but I have all his money.

Go me.

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Serves 3

Prep time - 5 minutes

Cooking time - 6-7 minutes

You will need

A frying pan/skillet or wok

Ingredients

60ml tomato ketchup

60ml white wine vinegar

227g tin pineapple chunks in juice - drained - reserve juice

60ml pineapple juice (use from tin)

3 tbsp brown sugar

1/4 tsp salt

1 tsp corn flour (corn starch)

1 tbsp groundnut oil

1 clove garlic - crushed

1 inch piece of fresh ginger - peeled and grated

1 red pepper - deseeded and cut into chunks

1 yellow pepper - deseeded and cut into chunks

5 spring onions (scallions) - sliced on the bias (diagonally) - 2 tbsp reserved for garnish

250g cooked shelled prawns (defrosted if frozen)

Method

Combine the ketchup, vinegar, pineapple juice, brown sugar, salt and corn flour in a bowl and mix thoroughly. This is a pretty sharp sauce, so you may want to adjust it to your own taste with more sugar or more vinegar.

Heat the ground nut oil in the pan over a medium to high heat, then add the peppers, garlic and ginger and fry quickly for 2 minutes. Add the spring onions and pineapple chunks, and fry for another minute.

Add the sweet and sour sauce to the pan, and just as it begins to bubble, stir in the prawns. Heat through quickly - you don't want the prawns to turn into rubber bullets.

Serve with white basmati rice or medium egg noodles, garnished with the reserved spring onion.