Feng Shui sweet and sour shrimp

275g (10 oz) medium prawns 
1 tsp soy sauce
1 tsp cornflour or rice flour
2½ tblsp cornflour or rice flour
75ml (3 fl oz, 1/3 US cup) soy sauce
4 tblsp rice wine vinegar
4 tblsp (packed) dark brown sugar
1 tsp ground ginger
1 tsp garlic powder
560g (20 oz) can pineapple chunks in juice
1 celery stalk
1 carrot
1 medium spring onion
1 red pepper
1 tblsp oil

Peel and de-vein prawns. Marinate in 1 tsp soy sauce and 1 tsp cornflour or rice flour for about 20 minutes.

Slice celery and carrot diagonally very thinly. Slice spring onion into very fine julienne strips (matchsticks). De-seed the pepper and cut into thin strips.

In a bowl or large measuring cup make the sauce by mixing 2½ tblsp cornflour or rice flour, 75ml soy sauce, rice wine vinegar, dark brown sugar, ground ginger, garlic powder, and the juice from the pineapple. Set aside.

Stir fry prawns with marinade in hot oil until just cooked (prawns will start to curl and turn pink). Remove.

Add more oil to wok or pan if needed and stir fry celery and carrot to soften. Remove to another container.

Add more oil if needed aand stir fry onion briefly to soften. Add pepper along with the celery and carrot. Stir fry for 1-2 minutes. Add pineapple chunks along with prawns. Stir fry for a few seconds.

Mix sauce and pour into wok or pan. Stir everything in the wok and bring to the boil so that the mixture can thicken.

Immediately remove from heat and serve with boiled rice or crispy noodles.