Sweet and Sour Kaimoana with Kumara

Heat oil in a large wok or heavy-bottomed pan over medium heat. Add the kumara batons and toss frequently - they need good movement to cook evenly without burning.

Cook the kumara for about 4 minutes until they start to soften, then add the sliced onion. Continue cooking for another 4 minutes, stirring regularly.

Add the minced garlic and cook for just one more minute - garlic burns quickly, so keep it moving in the pan.

In a measuring cup, whisk together the soy sauce, brown sugar, pineapple juice, rice wine vinegar, and cayenne until the sugar dissolves.

Pour the sauce mixture into the wok and bring to a vigorous simmer - you want it bubbling well.

Add the prawns and cook for 3-4 minutes until they turn pink and curl slightly. Don't let them overcook or they'll become rubbery. (Fresh kaimoana from our local markets is always best - look for prawns that smell like the sea, not fishy)

If using pineapple chunks, add them now and let them warm through for about a minute.

Mix the cornstarch with water in a small bowl until smooth - no lumps. Pour this slurry into the wok while stirring constantly.

Stir continuously as the sauce thickens - this happens quickly, within 1-2 minutes. Reduce heat to medium-low once thickened.

Serve immediately over steamed rice with the whānau gathered round the table.