adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salt and pepper prawns with pineapple dipping sauce
0 Likes
Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Savor zesty salt & pepper prawns with tangy sweet chili pineapple sauce for a tantalizing appetizer.
Ingredients:
  • 1/2 pineapple, flesh chopped into bite-sized pieces
  • 18.20 gm peanut oil
  • Juice of 1 lime, plus lime wedges to serve
  • 20.00 ml sambal oelek (Indonesian chilli paste)
  • 6.10 gm fish sauce
  • 2 tsp tamarind paste
  • Sunflower oil, to deep-fry
  • 3 eggwhites, lightly beaten with 2 tsp water
  • 150g plain flour
  • 500g green school prawns
  • 4.80 gm sea salt flakes
  • 1 tsp freshly ground black pepper
  • Chopped long red chilli, to serve
Instructions:
  • Preheat the oven to 180°C for the perfect baking temperature.
  • Coat pineapple thoroughly in peanut oil, then arrange on a baking paper-lined tray and roast in the oven for 45 minutes until golden brown. Blend the roasted pineapple in a food processor with lime juice, sambal oelek, fish sauce, tamarind, and 1/4 cup (60ml) water until smooth. Pass the mixture through a sieve into a bowl and set it aside.
  • Fill a deep fryer or large saucepan halfway with sunflower oil and heat to 190C (test readiness by observing a cube of bread turning golden in 30 seconds).
  • Set up a dipping station with one bowl for the eggwhite mixture and another for the seasoned flour. Dip the prawns in the egg, shaking off any excess, then coat them in flour. Deep-fry until golden and crisp, about 2 minutes. Drain on paper towel before serving.
  • Season prawns with salt flakes and black pepper, then plate them. Top with chili, and serve with pineapple dipping sauce and lime wedges.

Similar Recipes