The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Kids Sweet & Sour King Prawns with Speedy Brown Rice & Mixed Peppers
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Prep in 10
High protein
New
5 plants
Low sat fat
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 160g mangetout
- 25g honey
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 140g tinned pineapple (pineapple, pineapple juice)
- 1 pepper
- 2 pepper
- 4 tbsp cornflour
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
Nutritional Information
Calories: 440
Protein: 24g
Carbs: 71g
Fat: 7.0g
Kids Sweet & Sour King Prawns with Speedy Brown Rice & Mixed Peppers
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Cooking Instructions
Before you start
- Bring a saucepan filled with salted water to the boil
- Pull out a large frying pan, a large bowl, a small bowl, a sieve & a measuring jug
Get the rice on and prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dice the peppers into 2cm chunks (make it kid friendly: serve as crunchy crudités on the side)
- Drain the pineapple juice into the small bowl, reserving the pineapple for later
- Add the ketchup, tamari, honey and rice vinegar to the pineapple juice and mix to combine
Sizzle the prawns
- Drain the prawns, then add to the large bowl with the cornflour. Season with salt and pepper and toss to coat
- Heat a large frying pan with 3 tsp oil on high heat. Once hot, add the prawns. Sizzle on one side for 4 minutes until golden, toss and cook for a further 3 minutes, until pink and cooked through. Remove from the pan and set aside
Combine the flavours
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until softening. Add the pineapple and mangetout (make it kid friendly: serve as crunchy crudités on the side) and cook for 2-3 mins more
- Pour in the sauce and bring to a simmer. Simmer for 1-2 mins, until the sauce has thickened slightly and coats the veg. Return the prawns to the pan and toss to coat
Plate up
- Serve the rice into bowls, topped with the sweet & sour prawns and veg (or crudités)
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