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.