Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat the oven to 180°C.
  • 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.
  • 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).
  • 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.
  • 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.