Prawns with a Pineapple Sauce

    Prawns with a Pineapple Sauce

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    4hours35min


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    This is a great dinner that reminds me of QLD; pineapples and prawns. The prawns are prepped ahead of time and then cooked when needed; the pineapple sauce is made separately and poured over the prawns.

    Ingredients
    Serves: 6 

    • 500g medium sized prawns
    • cold water
    • 1cm ginger, grated
    • 2 egg whites
    • 3 tablespoons cornflour
    • 2 small onions, diced into large squares
    • 1 large tomatoes, sliced in segments
    • 1 (400g) tin pineapple pieces
    • 3 spring onions, diced
    • 1 pinch salt, to taste
    • oil for frying
    • Sauce
    • 1/4 cup (65ml) white vinegar
    • 3/4 cup (180ml) pineapple juice
    • 3 tablespoon caster sugar
    • 1 tablespoon arrowroot flour
    • 1 tablespoon water

    Directions
    Preparation:15min  ›  Cook:20min  ›  Extra time:4hours marinating  ›  Ready in:4hours35min 

    1. Shell and devein the prawns, leaving the tail intact.
    2. Wash and soak the prawns in cold water with 1/2 teaspoon of salt for 20 minutes.
    3. Drain and dry the prawns with paper towel. Place them in a bowl and mix them with the grated ginger and some salt.
    4. Add the cornflour and egg whites to the bowl then make sure the prawns are thoroughly coated with the mixture.
    5. Cover and refrigerate the prawns for at least 4 hours.
    6. Sauce: Heat a little oil in frypan and saute the onions until translucent.
    7. Add the white vinegar, pineapple juice, salt and sugar then bring to a slow boil.
    8. Mix the arrowroot flour with some cold water and slowly add that to the sauce stirring constantly.
    9. Reduce heat and cook until the sauce thickens. Add the pineapple pieces and tomatoes then stir for another 2 minutes.
    10. Cooking: Heat oil in wok until hot then deep fry a handful of prawns at a time. They should be slightly crispy; make sure to not overcook them.
    11. Drain the prawns on paper towel.
    12. Arrange the prawns on a serving dish, pour the sauce over and garnish with diced spring onions.

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