Tamarind, pineapple, chicken and prawns
1 tbsp oil
400g chicken thigh fillets, sliced
12 medium-size prawns, peeled, deveined and butterflied
1 long red chilli, finely chopped
2 garlic cloves, crushed
½ tamarind concentrate
2 tbsp kecap manis
1 tbsp honey
½ pineapple, peeled, core removed and chopped
1 bunch buk choy, leaves separated
Steamed rice, sliced green onions, to serve
Heat oil in a wok or large frying pan on high.
Stir-fry chicken in 2 batches for 3-4 mins, until browned.
Add prawns to wok or pan and stir-fry 1-2 mins, until almost cooked.
Add chilli and garlic, tossing 1 minute until fragrant and prawns have changed colour.
Return chicken to wok with tamarind, kecap manis and honey.
Stir-fry 2-3 mins, until well combined, add 1-2 tbsp water for a slightly tighter sauce.
Toss pineapple and buk choy through and remove from heat.
Serve with steamed rice and sprinkle with onion.