Name: Pineapple Prawns
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: Oil, for deep-frying; 13 ounces coconut milk; 4 ounces prik king red chile paste; 1 cup sliced sweet onions; 1/2 cup sugar; 1/4 cup oyster sauce; 2 tablespoons lemon juice; 2 tablespoons seasoning sauce, preferably Golden Mountain; 1 tablespoon fish sauce; 2 cups fresh pineapple chunks, plus 4 wedges pineapple with skin, for garnish; 8 cherry tomatoes, cut in half; 1/3 cup cornstarch; 1/3 cup all-purpose flour; 1/3 cup pancake mix; 1 cup panko breadcrumbs; 1 tablespoon minced fresh cilantro; Pinch each salt and pepper; 24 large prawns or shrimp (16/20 count), deveined; 2 cups steamed broccoli; 4 ounces chopped spring onions; Cooked jasmine rice, for serving

Directions

Special equipment:

a deep-fryer

Preheat a deep-fryer to 325 degrees F.
Heat a large skillet or wok over medium-high heat. Add the coconut milk and chile paste and whisk until smooth. Add the sweet onions, sugar, oyster sauce, lemon juice, seasoning sauce and fish sauce and bring to boil. Reduce the heat to low, then add the pineapple chunks and tomatoes.
In a medium bowl, mix the cornstarch, flour, pancake mix and 1 cup water. In a separate bowl, mix the panko, cilantro, salt and pepper. Place the prawns in the dredge, then place a few at a time in the panko and toss to coat. Deep-fry until golden, about 2 minutes.
Divide the sauce among four separate boats, then place the prawns on top of the sauce. Place a few pieces of steamed broccoli in each of the boats, then sprinkle with the spring onions and garnish each with a wedge of pineapple. Serve with jasmine rice.