Crispy Shrimps with Pineapple Sauce

Carefully cut prawn along the back and lay it open, be careful not to cut all the way through the prawn. Open up the prawn like a butterfly. Marinate the prawns with white wine and salt.

In a shallow bowl whisk eggs, set aside. Coat prawn in corn starch, shaking to remove excess flour. Dip prawn into egg, allowing excess egg to drip back into egg bowl. Place egg-coated prawn into panko bread crumbs, cover with panko and press lightly, making sure all prawn is covered with panko and the prawn has remained open. Place coated prawn onto the plate. Continue coating prawn, adding panko to the plate as needed. Once all prawns have been coated and placed on the plate.

Heat oil in a medium-size pan over medium-high heat until oil sizzles when a few panko crumbs are tossed in the pan. Fry prawns in hot oil (200°F-250°F/100°C-120°C) until prawns are golden brown. Drain and set aside. Bring up the oil temp, and re-fry and prawns for 10~15 seconds to make it crispy and drive off excess oil.

In a large wok, stir in Japanese Mayonnaise, honey, pineapple, lime juice, and combine well. Pour fried prawns in the sauce, and toss to mix well.

Enjoy!