Ingredients:

Prawns:

    •    500g raw prawn cutlets (tail on)

    •    2 tbsp plain flour

    •    1 tsp paprika

    •    1/4 tsp cayenne pepper

    •    Salt & pepper

    •    1–2 tbsp ghee (for frying)

Garlic Butter Sauce:

    •    80g butter

    •    1 tsp minced garlic

    •    Juice of 1/2 lemon

Pineapple:

    •    Fresh pineapple, peeled and cut into chunks

    •    Pinch of cinnamon

    •    Pinch of cayenne pepper

To serve:

    •    Cooked rice

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Method:

    1.    In a bowl, combine the flour, paprika, cayenne, salt and pepper.

    2.    Toss the prawns in the flour mixture until evenly coated.

    3.    Heat ghee in a frypan over medium-high heat.

    4.    Cook the prawns for 2 minutes on each side until golden and just cooked through.

    5.    Remove from the pan and set aside.

    6.    In the same pan, add the butter and let it melt.

    7.    Add the minced garlic and cook briefly until fragrant.

    8.    Stir in the lemon juice.

    9.    Return the prawns to the pan and toss through the garlic butter sauce until well coated.

    10.    In a separate pan, quickly fry the pineapple with cinnamon and cayenne until lightly caramelised.

    11.    Serve the garlic prawns and pineapple over warm rice.