ingredients
- 1/8 (225 gr) fresh pineapple, cubed (or canned)
- 1 (175 gr) cucumber, seeded and cut diagonally
- 1 (125 gr) carrot, cut into match sticks
- 1 leek, cut diagonally
- 2 red chili, slice diagonally
- 600 gr prawn (with shells on)
- 2 tablespoons sugar + 2 teaspoons sugar
- 1 tablespoon salt + 3 teaspoon salt
- 1/2 teaspoon vinegar
- 1 stalk celery, cut diagonally
- 2 cm (1″) ginger, mashed
- 3 cloves shallot
- 1 clove garlic
- 2 cups cooking oil for deep frying
- 1/2 cup tomato sauce
- 1 cup water
instructions
- Peel and cut pineapple into 1″ cubes. Cook in boiling water with sugar for 2 minutes. Drain and pat dry. If canned pineapple is used, cut into cubes and skip this step. They are ready to be used
- In a clean plate, mix cucumber and carrots with 1 tablespoon salt, 1/2 teaspoon vinegar and 2 teaspoons salt. Leave for 15 minutes and drain by squeezing them till the water comes out. Set aside
- Heat 2 cups cooking oil in a wok / deep frying pan over high heat. When smoke starts to come off the wok, deep fry the prawns for 5 – 7 minutes. Remove and pat dry with clean paper towel. Drain the oil from the wok. Reserve 1/2 cup oil in the wok
- Heat remaining oil over high heat and add ginger, leek, celery and chili. Stir fry for 2 minutes until all flavors are released
- Add carrot and cucumber, pineapple cubes, tomato sauce, 1 teaspoon salt and 1 cup water. Cook for another 3 minutes
- Dilute 1 tablespoon tapioca starch with 1/2 tablespoon cold water. Add 1/2 tablespoon light soy sauce. Add the liquid into the wok. Mix well
- Toss in the prawn. Cook for 3 minutes or less, till the sauce thickens. If thinner sauce is preferred, more water can be added
- Serve with steamed rice or egg noodles
