- 24 large raw prawn cutlets, cleaned
- ¼ tsp cayenne pepper
- ½ cup cornflour
- 1 egg, beaten
- ¾ cup unsweetened threaded coconut
- ½ pineapple, cored & finely diced
- 2 tbsp brown sugar
- 2 tbsp butter
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp dark rum
- 1 tsp tamarind (block preferred)
- 1 tbsp fresh lime juice
- ¼ red onion, finely diced
- 1 red chilli, finely sliced
- Small handful mint leaves
- Small handful coriander leaves
- Lupi Extra Virgin Olive Oil
- Banana leaves, to serve
- In a bowl mix the cayenne pepper with the cornflour. Lightly beat the egg in a separate bowl. Place the coconut on a plate or in a bowl.
- Dip the prawns in the cornflour, then in the egg, and then in the coconut. Set aside on a tray and chill to allow the crust to set.
- Melt the butter and brown sugar in a pan and add the diced pineapple, cinnamon and nutmeg. Cook for several minutes until the butter and brown sugar form a thick syrup and the pineapple has softened slightly. Add the rum, stir, and allow to cool.
- Mix the tamarind pulp with lime juice, the finely diced red onion, and the diced chilli.
- Add the cooled pineapple mix and the roughly chopped coriander and mint. Check seasoning.
- Heat olive oil in a heavy pan and fry the prawns in batches for a couple of minutes until done and the coating is golden and crispy. Set aside on paper towel while the remaining prawns are fried.
- Serve prawns on a banana leaf with the pineapple salsa.