It is often claimed that the Chinese method of stir frying is one of the healthiest ways in which we can cook food. This is because the food is cooked extremely quickly, at a very high temperature, preventing most of the natural nutrients being lost. It is a theory which I happen to subscribe to and therefore stir frying is a very common way for me to cook.

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Shrimp can cause much confusion in the culinary and perhaps even marine biology worlds. In the English speaking world alone, they are known in different countries collectively as shrimp, prawns and longuistines (and perhaps even more!) Purely for the purpose of avoiding as much confusion as is possible, I will on each occasion on this page refer to them simply as shrimp...even though I personally would always refer to them as prawns!

In order to make this delicious recipe, you will require the following ingredients per person:

8 to 10 large, raw shrimp (de-veined)

1 ring of fresh pineapple (cored and cut in to segments)

1 tbsp of cashew nuts (unsalted, please!)

1 small tomato (quartered)

A few roughly torn basil leaves

1 tbsp of sunflower oil for frying

Put your wok on to a high heat until it is smoking hot. Add the oil to heat up, followed by the raw shrimp and stir fry for about a minute until the shrimp are nicely pink. Add the pineapple and the tomato and continue to stir fry for another half minute or so until they are nicely heated through. Drop in the basil and toss it through the dish. Serve on a bed of plain or fried rice, depending upon your preference.