It may be made with chicken or beef, thinly sliced, instead of the prawns.
250 g/8 oz raw prawns
4 spring onions (scallions), sliced
2 tablespoons oil
750 ml/11/2 pints/3 cups water
or light chicken stock
2 tablespoons fish sauce
salt and pepper to taste
1/4 small pineapple, peeled and cored
Shell and devein the prawns and chop them coarsely. Mix spring onions with the prawns, heat oil and stir-fry until they change colour. Add water or stock, fish sauce, salt and pepper, and the pineapple either sliced thinly or crushed. Bring to a boil, simmer for 2 minutes and serve.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)