I don’t like to moan but the fact is I’m really exhausted from work. As mentioned in a previous post the Fringe and Tattoo festivals are on at the moment and Edinburgh is horrendously busy.
I always crave food with strong flavours, such as this prawn with pineapple dish. I love the sweetness but also sourness from the pineapple. It always gives me refreshing vibes when I’m tired and it’s both quick and simple to prepare.
The preparation time for this dish is around 30 minutes. Maybe next August I will do a food project called “Chef exhausted from festival’s 30 minutes Eastern cuisine” lol, how do you think?
This dish is a favourite amonst Chinese people. The sweet and sourness from the pineapple perfectly matches with the prawns.
It also one of the most popular dish for banquets because no matter children or adults, they all love the taste of this dish and besides, it’s a colourful, pretty dish as well.
Credits: Preparation photos were taken by myself but final photos were taken by Chris at Chris Radley Photography
Prawn with Pineapple
- 16 prawns
- 5 slices pineapple (canned is fine)
- 1/2 cup corn flour
- 2 tbsp mayonnaise **
- 1 tsp black sesame
- 1/2 tsp white sesame
- Few lettuce leaves for garnish
- 1/2 tsp salt
- 1 tsp rice wine
- 1/2 egg white
- 2 tsp potato starch
Peel the prawns and make a deep cut on the back of each prawn. Marinate with seasonings for 10 minutes.
Cut each pineapple into 4 small pieces and drain the liquid.
Mix cornstarch with a little bit water, coat prawns with the cornstarch paste, deep fry in 150C hot oil until cooked. Drain the oil from the prawn and leave it aside. Run pineapple pieces through oil quickly and drain off the oil.
Arrange lettuce in a deep bowl. Mix pineapple and prawn together with mayonnaise. Place the pineapple and prawn into that deep bowl with lettuce and it’s ready to serve.
** I prefer use Taiwanese sweet Mayonnaise and you can find the recipe with on my salad boat sandwich recipe.