Prawns Family friendly

Salt and pepper prawns with pineapple dipping sauce

Name: Salt and pepper prawns with pineapple dipping sauce
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Ingredients: 1/2 pineapple, flesh chopped into bite-sized pieces; 1 tablespoon peanut oil; Juice of 1 lime, plus lime wedges to serve; 1 tablespoon sambal oelek (Indonesian chilli paste); 1 teaspoon fish sauce; 2 teaspoons tamarind paste; Sunflower oil, to deep-fry; 3 eggwhites, lightly beaten with 2 teaspoons water; 1 cup (150g) plain flour, seasoned; 500g green school prawns; 2 teaspoons sea salt flakes; 1 teaspoon freshly ground black pepper; Chopped long red chilli, to serve

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Salt and pepper prawns with pineapple dipping sauce

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by Shannon Harley

delicious. team

Oct 03, 2015

Contrast salt and pepper prawns with sweet chilli pineapple dipping sauce for a vibrant starter.

1/2 pineapple, flesh chopped into bite-sized pieces
1 tablespoon peanut oil
Juice of 1 lime, plus lime wedges to serve
1 tablespoon sambal oelek (Indonesian chilli paste)
1 teaspoon fish sauce
2 teaspoons tamarind paste
Sunflower oil, to deep-fry
3 eggwhites, lightly beaten with 2 teaspoons water
1 cup (150g) plain flour, seasoned
500g green school prawns
2 teaspoons sea salt flakes
1 teaspoon freshly ground black pepper
Chopped long red chilli, to serve

Method

1.

Preheat the oven to 180°C.
2.

Toss pineapple with peanut oil, then spread over a baking paper-lined baking tray and roast for 45 minutes or until caramelised. Transfer to a food processor with lime juice, sambal oelek, fish sauce, tamarind and 1/4 cup (60ml) water, and whiz to combine. Strain through a sieve into a bowl. Set aside.
3.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
4.

Place eggwhite mixture and seasoned flour in separate bowls. Working in batches, dip prawns in egg, shaking off excess, then coat in flour and deep-fry for 2 minutes or until golden and crisp. Drain on paper towel.
5.

Toss prawns with salt flakes and black pepper, then transfer to a platter. Scatter with chilli and serve with pineapple dipping sauce and lime wedges.