The Malaya’s honey pineapple prawns

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Mmm. Prawns. I love them everyway imaginable. Cooked and eaten fresh with a drizzle of lemon juice or wasabi mayo, stir fried with noodles, grilled and even raw – sashimi style!

While the latter might not be everyone’s cup of tea, it certainly is not Mr Chipconnoisseur’s, the following restaurant inspired recipe has recently become on of my (and his) favourites. The dish in question comes from The Malaya. Golden crispy skin, juicy prawns smothered in sticky, sweet-sour pineapple sauce. The textures and flavours are pure genius!

Makes 16 pieces, enough for 4 for an entree or 2 for main

The Malaya’s honey pineapple prawns

The secret to this dish lies in the texture of the prawns – they should still be slightly translucent and not overcooked. They will ‘pop’ with flavours from the outside and juiciness from the inside.

  • 16 green (raw) prawns, peeled
  • 1 cup self-rising flour
  • 1/4 cup cornflour
  • 1 cup chilled water
  • 4 canned pineapple rings
  • 1 cup canned pineapple juice
  • 2 tbsp honey
  • Oil for frying
  • Sesame seeds

De-vein prawns and remove tails.

Prepare the suace first. Cut pineapple rings into small pieces and place in a medium pan with the juice and honey. Bring to the boil and simmer for about 15 minutes or until the sauce becomes thick and sticky.

Combine flours and water in a mixing bowl and whisk to make a smooth batter. Heat cooking oil in a small saucepan to 190C – to test, drop a little batter into the oil it should sizzle, bubble and turn golden within 5 seconds. Remove batter from oil with a slotted spoon and discard.

Drop 3 -4 prawns into the batter at a time and cook in the oil until the crust is golden, about 10 seconds. Remove with a slotten spoon and drain excess oil on a paper towel. Repeat with the rest.

Place cooked prawns into the pan with the pineapple sauce and toss to cover. Serve immediately sprinkled with sesame seeds.

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