Prawns with a Pineapple Sauce
4 hours 35 minutes
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.
Suhara
1 person made this
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
- Shell and devein the prawns, leaving the tail intact.
- Wash and soak the prawns in cold water with 1/2 teaspoon of salt for 20 minutes.
- Drain and dry the prawns with paper towel. Place them in a bowl and mix them with the grated ginger and some salt.
- Add the cornflour and egg whites to the bowl then make sure the prawns are thoroughly coated with the mixture.
- Cover and refrigerate the prawns for at least 4 hours.
- Sauce: Heat a little oil in frypan and saute the onions until translucent.
- Add the white vinegar, pineapple juice, salt and sugar then bring to a slow boil.
- Mix the arrowroot flour with some cold water and slowly add that to the sauce stirring constantly.
- Reduce heat and cook until the sauce thickens. Add the pineapple pieces and tomatoes then stir for another 2 minutes.
- 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.
- Drain the prawns on paper towel.
- Arrange the prawns on a serving dish, pour the sauce over and garnish with diced spring onions.
