Curry-scented Prawn Pineapple Recipe

10 prawns
100 g / 3.5 oz. pineapple
1 red radish, peeled
1 red pepper, seeded
1/3-1/2 cup green peas
1 tbsp. chopped scallion
1 tbsp. minced garlic cloves
2-3 tbsps.curry powder
1 tbsp.white sugar
1/2 tbsp.chicken essence
1/2 cup breadcrumb
Salt, as needed
Vegetable oil for deep-frying

Directions:

1. Remove the skin of the pineapple, then cut into small cubes, cut red radish and red pepper into small cubes (P1).

P1

2. Bring a large pot of water to a boil, blanch green peas for 1-2 minutes, then drain well and put into cold water.

3. Rinse the prawns well, discard the feet, then coat with breadcrumb evenly.

4. Heat enough vegetable oil in a wok until it is shimmering on the bottom, but do not smoking, add prawn and deep fry over high heat for 2 minutes, and then drain well in kitchen papers and set aside for later use (P2).

P2

5. Pour off all but 2 tbsps.oil in the wok, saute scallion and garlic cloves until aromatic, about 30 seconds, then add radish and green peas, stir fry for a while, pour into 1/2-1 cup water, bring to a boil then (P3).

P3

6. Add white sugar, curry powder, chicken essence, red pepper cubes, pineapple cubes, and cooked prawns, stir fry them all over medium heat until cooked (P4).

P4

7. Season with salt if necessary, then remove to a plate and serve hot (P5).

P5