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Black Pepper Prawns with “Sun-Dried” Pineapple

by Peter Lloyd, Sticky Mango

Serves 4

Ingredients

  • 1/2 pineapple, peeled, cored, and cut into 1-inch chunks
  • 3 tbsp grapeseed, corn, or other neutral oil
  • 3 spring onions, trimmed & sliced
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp chopped garlic
  • 1 3/4 tsp black peppercorns, crushed
  • 1 3/4 tsp fermented black beans, rinsed, squeezed dry & chopped
  • 3 tbsp sweet soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 1/2 tbsp sugar
  • 1/2 tsp salt
  • 12 large prawns, peeled, deveined, & halved crosswise
  • 30g jicama, diced
  • 10g baby pea shoots, thinly sliced
  • 3 tbsp oil
  • 2 tbsp water

Method

  1. Preheat oven to 90°C. Put a rack on top of a rimmed baking tray and line with a Silpat
  2. Put pineapple pieces on the Silpat in a single, even layer and bake for around 2 hours until it is dried, shriveled, and chewy. Remove and allow to cool
  3. Heat 1 tbsp of oil over a medium-high heat and add spring onions, ginger, and garlic. Cook until softened and golden


  4. Add peppercorns and cook until fragrant. Add black beans, soy sauces, lime juice, sugar, and salt and bring to a boil, stirring occasionally. Turn heat to medium and simmer for 2 minutes. Transfer to a blender
    and purée until coarsely blended. Set aside
  5. Heat the remaining oil until almost smoking, add the prawns and cook, turning the pieces once, until crisp and browned. Remove from the pan, add the black pepper sauce and water
  6. Cook, stirring, until the prawn is wellcoated, then stir in the dried pineapple. Decoratively arrange on your serving plate, garnish with the jicama and pea shoots, and serve
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