Camarón Rebosada with Mango Pineapple Sauce

Ingredients

• FOR THE PRAWNS
• 1 pound 16/20 count prawns, peeled and deveined, tails on
• 1 cup rice flour, plus more for dredging the prawns
• 1 teaspoon salt (I always use sea salt)
• 1/2 teaspoon baking powder
• 1/2 - 2/3 cups cold beer (what, oh what, to do with the rest of the beer?)
• Oil for frying
• MANGO PINEAPPLE SWEET & SOUR SAUCE
• 1/2 cup vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/2 teaspoon salt
• 2 tablespoons banana ketchup* or regular ketchup
• 1 tablespoon cornstarch
• 1 medium mango, quite finely chopped
• Generous 1/2 cup fresh pineapple, quite finely chopped
• 2 tablespoons sweet onion, finely chopped
• small Thai chile pepper, finely chopped

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