Contrast salt and pepper prawns with sweet chilli pineapple dipping sauce for a vibrant starter.
• Prep time: 10 minutes
• Cook time: 1 hour & 5 minutes
• Yield: Serves 4
• 1 tsp fish sauce
• 1 tbsp peanut oil
• 2 tsps sea salt flakes
• 2 tsps tamarind paste
• 500g green school prawns
• Chopped long red chilli, to serve
• 1 cup (150g) plain flour, seasoned
• 1 tsp freshly ground black pepper
• Juice of 1 lime, plus lime wedges to serve
• 1 tbsp sambal oelek (Indonesian chilli paste)
• 3 eggwhites, lightly beaten with 2 teaspoons water
• 1/2 pineapple, flesh chopped into bite-sized pieces
- 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.
This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/salt-pepper-prawns-pineapple-dipping-sauce/76bd786c-5ca0-4b77-bdd2-8ad987b53edf?current_section=recipes&r=recipes/collections/prawnrecipes