Salt and Pepper Prawns with Pineapple Dipping Sauce
Salt and Pepper Prawns with Pineapple Dipping Sauce
Ingredients
For the Dipping Sauce
- 1/2 pineapple, flesh chopped into bite-sized pieces
- 1 tbsp peanut oil
- Juice of 1 lime, plus lime wedges to serve
- 1 tbsp sambal oelek (Indonesian chilli paste)
- 1 tsp fish sauce
- 2 tsp tamarind paste
- 1/4 cup (60ml) water
For the Prawns
- Sunflower oil, to deep-fry
- 3 eggwhites, lightly beaten with 2 tsp water
- 1 cup (150g) plain flour, seasoned
- 500g green school prawns
- 2 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- Chopped long red chilli, to serve
Instructions
- 1
Preheat the oven to 180c.
- 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.
45 min - 3
Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190C (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.
2 min - 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.