Spicy Prawn and Pineapple Fried Rice

For the prawns: In a large bowl, combine the prawns with the soy sauce, Ginger-Garlic Paste, sambal and cornflour. Mix well to coat the prawns. Cover and refrigerate for 15 minutes.

For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick frying pan over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.

For the fried rice: Set a large wok or large nonstick frying pan over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated prawns and stir fry until slightly pink, about 2 minutes. Transfer the prawns to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped spring onions.

For the Ginger-Garlic Paste:

Pulse the garlic and ginger in a food processor. With the processor running, stream in the oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)