Preparation:

Drain the pineapple, reserving a little of the juice. Strip, wash and chop the Pak-choi. Peel and mince the garlic cloves. Remove the leaves, wash and chop the mint. Cut lemongrass stick in half lengthways, remove core, halve and finely chop. Clean the shiitake mushrooms and cut into 4 pieces. Peel and slice onion. Peel and finely chop the ginger. Shell the prawns and wash heads and shells with water.

In a large saucepan, fry the chopped onion with a spoonful of olive oil. Add the shells with the thyme after 2 minutes. Leave to sear for a further 5 minutes. Deglaze with 50cl of water and cook for 20 minutes. Filter after cooking.

Heat the last tablespoon of oil in a large wok or frying pan. Sauté the garlic, pak-choi, lemongrass, shiitake and ginger for 1 to 2 minutes. Add the prawns and pineapple (5 pineapple pieces per person), season with salt and pepper, and sauté for a further 1-2 min. Deglaze with 4 tbsp pineapple juice and 15cl carcass stock. Reduce for 2 minutes and add the coconut milk. Reduce for a few more minutes.

Before serving, in warm plates, or as in the photo, ½ coconut, add the zest of a lime and chopped mint.

Enjoy piping hot. For those who like their dishes spicy, add a little strong madras curry.

This dish goes very well with steamed Thai or Camargue rice.