1/4 cup fish sauce
1/2 cup rice vinegar
1 cup apple cider vinegar
1/2 cup honey
1/2 cup coconut nectar
2 seven ounce jars tomato paste
2 TBSP chili flakes
2 bell peppers, cut into chunks
2 small red onions, cut into chunks
4 carrots, thickly sliced
1 bunch of green onions, chopped
1 whole pineapple peeled, cored and cut into chunks
4 lbs of fresh prawns, peeled and deveined
Scant 1/2 cup of potato starch
Oil for sauteeing and frying
Cilantro for garnish
salt and pepper to taste
Mix fish sauce and remaining 6 ingredients in a medium mixing bowl and set aside. Heat oil in large wok on high heat. Next, coat prawns in potato starch and set aside for 5 minutes. Once wok and oil is heated, at prawns in small batches being sure not to crowd the wok. Once shrimp are evenly cooked, about 2 minutes, remove from frying oil and drain. Continue frying prawns until all prawns have been cooked.
In large dutch oven on high heat, or wok, heat sautéing oil. Then add bell peppers, onions, and carrots. Saute until onions are translucent and bell peppers and carrots are softened a bit.
Turn heat down to mid-low and add prawns and sauce. Toss prawns and vegetables to be sure everything is evenly coated. Next, add pineapple and green onions and continue to coat everything in sauce. Cover with lid and let cook on low heat for about 10 minutes.