Sweet and sour prawns with rice

Sweet and sour prawns with rice
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • Asian
  • 30 minutes or less
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This quick recipe is a delicious option that is suitable for everyone as it is low in phosphate, potassium and salt. Easily adaptable if you have been advised to increase your protein.


240g basmati rice

2 red chillies

425g pineapple pieces, tinned

1 tablespoon groundnut oil

1 garlic clove, crushed

2cm fresh ginger, peeled and grated

1 red pepper, sliced

225g water chestnuts, tinned

2 tablespoons rice wine vinegar

1 Β½ tablespoons reduced-salt soy sauce

2 tablespoons honey

1 tablespoon cornflour

100ml water

330g king prawns, raw and peeled

4 spring onions, chopped


  1. Step 1

    Rinse the basmati rice under running water, then add to a saucepan with 500ml of water. Bring to boil and then reduce the heat to a gentle simmer. Cook the rice for 15-20 minutes.

  2. Step 2

    Halve and deseed the chillies. Finely dice one of the chillies and slice the other into long, thin slices. Drain the pineapple and keep the juice.

  3. Step 3

    Put the oil into a wok and heat over a high heat. Add the garlic, ginger and diced chilli. Stir-fry for 30 seconds, then add the sliced pepper and pineapple. Drain and add the water chestnuts, then cook for 2 minutes.

  4. Step 4

    To make the sauce, add the vinegar, soy sauce and honey to the reserved pineapple juice in a mixing bowl. Mix the cornflour with 2 tablespoons of water to make a smooth paste, then stir into the sauce with 100ml of water.

  5. Step 5

    Add the sauce to the pan and cook for another two minutes, then add the prawns. Stir for 2-3 mins until they turn pink and are cooked through.

  6. Step 6

    Once the rice is cooked, drain any excess water, fluff the rice with a fork and divide between plates. Serve the prawns and sweet and sour sauce over the rice. To finish, sprinkle with the slices of spring onion and chilli.

Food facts

The rice, the pineapple, juice and honey are the main sources of carbohydrate in this meal and the value has been provided for those who have been trained in insulin adjustment.

Following the serving sizes provided in this recipe, this dish is low in both potassium and phosphate.

Prawns and other shellfish are high in phosphate, but the portion used in this recipe with other low phosphate ingredients keeps the overall phosphate content of this recipe low. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Prawns provide most of the protein in this recipe, if you are following a low protein diet you may wish to reduce the prawns to 200g.

We have used a low salt soy sauce which in this small quantity and when divided into 4 portions is still classified as a low salt dish. Check the nutritional information and choose the one with the lowest salt content.

If you want to increase the amount of fibre in your diet, try a whole grain brown rice and cook according to packet instructions.

Frozen prawns may be a cheaper option than fresh prawns. Just defrost them thoroughly before cooking. If you don’t have ground nut oil, try sunflower oil for a lower cost alternative.

We would not advise storing and reheating this dish as it contains rice. For a smaller serving, half the ingredients to serve 2 people.

To save time, you could use an unflavoured packet of microwave brown or whole grain rice.