Salt and Pepper Prawns With Pineapple Dipping Sauces



  • 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


  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.
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