Spicy Prawn and Pineapple Salad

Prawns - 6 (cut in small pieces)

Broccoli - few sprouts (maintain their shape)
Baby corns - 3 or 4
Carrots - 1 (cut in round shapes)
Bak Choy - 2 or 3 leaves ( break into a few pieces) (Use any other green leafy vegetable if you do not have bak choy)
Cauliflower - few sprouts (maintain their shape)

Pineapple - 3-4 slices (cut in round shapes and remove the middle)

Marinate

In a blender, place

onion - 1 small
garlic - 1
pepper - to taste
salt - to taste
pineapple - 1 slice
chilli - 1 small
coriander leaves - 2-3 strands
tumeric - a pinch
dried thyme - a pinch
dried rosemary - a pinch
lemon rind - a little
lemon juice - a little

Blend the above and taste. If you need more spice or tanginess, add the needful accordingly.

Marinate the prawns for about 30 minutes. (Do not use all as you need to cook the vegetables in them as well.)

Once your prawns have sufficiently marinated, fry them till they turn nice pink color.

Keep aside

Start cooking your veggies.

In a pan, heat oil and add all the vegetables and the remaining marinate mix.

Stir fry them well.

Add in the prawns and then add in the remaining slices of pineapples (cut the pineapple into smaller pieces when you add to the pan.)

Note : Do not let the veggies cook too long. You want to still feel their crunchiness when you bite.

Serve Hot with Rice or as an Appetiser