Tangled Tiger Prawns with Pineapple Chili-Garlic Sauce with Kataifi

Skewer prawns lengthwise, starting at the tail, on bamboo skewers with about an inch of the sharp end exposed.

Mix together the sake and lime juice and moisten the shrimp with the mixture. Wrap the shrimp with phyllo shreds. Deep fry in 350 degrees F oil for about 1 1/2 to 2 minutes until light brown. Drain on paper towels.

Place the pineapple slices on individual plates. Pile the greens, shredded daikon, and shredded carrots on top. Stick the shrimp skewers vertically into the slice of pineapple. Drizzle with the sauce (see below) and sprinkle with nuts, sesame seeds, and chili flakes.

NOTE: Try to find the shredded phyllo dough called kataifi; it makes things easier and provides a great result. If you can't find it in your grocery store or a Turkish or middle-eastern market, you might take regular phyllo dough that is rolled up tightly and, working from one end, thinly slice it. You would be looking for thin shreds the size of a thin rice noodle or linguine. You don't need to worry about the precise amount of kataifi, just give the shrimp a nice wrapping.

If you are using a deep pot instead of a deep-fat fryer, be sure to keep the oil at 350 degrees F. The phyllo will become a light golden brown when the shrimp is cooked just right.

Try to swirl the shrimp slightly as you add it to the oil, being careful of oil that might splatter. The swirling keeps the phyllo wrapped around the shrimp, otherwise it may flatten out.

For Chili Garlic Cilantro Sauce: Combine all ingredients except the cilantro and boil for 2 minutes. Cool and add cilantro.