Prawns with Tropical Salad recipe

1/4 k or 6 pcs prawns

Filling:
100g ground beef
1 1/2 tbsp green onions, finely chopped
1 egg, beaten
1 1/2 tsp cornstarch
1/2 tsp white sugar
pepper
1/4 cup seasoned flour
5 tbsp bread crumbs (seasoned)

Salad:
2 pc carrot, grated
1 cup Del monte pineapple tidbits, drained (reserve syrup)
1/4 cup raisins
6 tbsp mayo

TROPICAL SALAD: Combine carrots, raisins and pineapples. Add mayo. Toss lightly. Sprinkle salt and sugar. Chill.

Trim legs of prawns. Using scissors or knife, cut prawns along the back, leaving tail intact. Sprinkle with a dash of salt. Marinate in pineapple syrup for 30min. Drain
Mix filling ingredients well. Stuff each prawn with 2 tbsp of filling.
Dredge in flour, dip in egg and coat with bread crumbs. Fry in oil. Serve with Tropical Salad.

6 servings