Kim’s Kitchen: Prawn and Pineapple in Sweet and Sour Taucheo Sauce
It’s Mother’s Day this weekend. So, I thought, in tribute to my mum, who’s a fantastic cook (not like me, an any-old-how cook 
), I’d add to my blog one of her specialities. Easy to cook, and absolutely yummy.
Prawn and Pineapple in Sweet and Sour Taucheo Sauce
Ingredients:
Half a pineapple (cut into wedges)
10 big prawns
1 tbsp minced garlic
1 fresh red chilli (finely sliced)
One and a half tbsps taucheo
One and a half cups water
One-third cup rice wine vinegar
2 tbsps sugar
Cornstarch
Oil for frying
Method:
1. Heat oil, and fry the minced garlic, sliced chilli and taucheo until fragrant.
2. Add water and pineapple to the pan, and cook for about 5 minutes.
3. Add sugar and vinegar.
4. Then add the big prawns, turning them frequently, making sure that they are not overcooked.
5. Finally, add in cornstarch to thicken.
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