Tamarind, pineapple, chicken & prawns

1. Heat oil in a wok or large frying pan on high. Stir-fry chicken in 2 batches for 3-4 minutes, until browned. Set aside.
   
   
2. Add prawns to wok or pan and stir-fry 1-2 minutes, until almost cooked. Add
   chilli and garlic, tossing 1 minute until fragrant and prawns have changed colour.
   
   
3. Return chicken to wok with tamarind, kecap manis and honey. Stir-fry 2-3 minutes, until well combined.
   
   
4. Toss pineapple and buk choy through and remove from heat. Serve with steamed rice and sprinkle with onion.

• Add 1-2 tablespoons of water in step 3 if you prefer a slightly lighter sauce.
  
• To butterfly peeled and deveined prawns, make a deep cut along the back of the prawn, but do not cut all the way through.