Step 1

Preheat the oven to 180°C.

Step 2

Toss pineapple with peanut oil, then spread over a baking paper-lined baking tray and roast for 45 minutes or until caramelised. Transfer to a food processor with lime juice, sambal oelek, fish sauce, tamarind and 1/4 cup (60ml) water, and whiz to combine. Strain through a sieve into a bowl. Set aside.

Step 3

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).

Step 4

Place eggwhite mixture and seasoned flour in separate bowls. Working in batches, dip prawns in egg, shaking off excess, then coat in flour and deep-fry for 2 minutes or until golden and crisp. Drain on paper towel.

Step 5

Toss prawns with salt flakes and black pepper, then transfer to a platter. Scatter with chilli and serve with pineapple dipping sauce and lime wedges.