Instructions

1. Drain the pineapple, but keep the juice. Cut the rings into small pieces.
2. Drain, rinse and drain again the water chestnuts.
3. Grate the ginger. Deseed the chilli, remove the veins then chop the flesh up.
4. Cut the pepper into strips. Slice the onion.
5. Mix the vinegar, soy sauce, sugar and cornstarch paste with the water.
6. Heat a wok over high heat. When piping hot add the oil and stir-fry the chilli, ginger and garlic for half a minute.
7. Add the pepper, pineapple and chestnuts. Stir-fry for 2 minutes then pour in the sauce. Cook for 2-3 minutes. Stir in the prawns and cook for 2-3 minutes more.
8. When the prawns turn pink, turn off the heat. Sprinkle with spring onion slices just before serving.