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1
Wash the rice with water until it runs clear.
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2
Place it in a saucepan with a good fitting lid and 400ml of water.
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3
Bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
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4
Turn off the heat and leave for 10 minutes to cook in the steam.
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5
Meanwhile, defrost the prawns if necessary and remove the shells.
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6
You can freeze the shells to make fish stock with later.
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7
Place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
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8
Heat the butter and oil in a wok over a high heat.
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9
You can also use a large frying pan.
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10
When the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
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11
Stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
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12
Be careful not to overcook.
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13
Set the prawns and almonds aside in a dish.
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14
Add the orange juice mixture to the pan and bring to a boil.
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15
Boil for 8-10 minutes until thick and a dark caramel colour.
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16
It should also be reduced to a third of the original.
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17
Add the pineapple, heat through and then return the prawns and almonds to the pan.
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18
Stir constantly for about 30 seconds and then serve over the rice.
