1.) Remove the shrimp shells, wash them cold, dry them, put them in a bowl. Skin the onion and garlic, finely chop together with the pitted pepper. Grate ginger. Add everything to the shrimp, mix with the peanut oil, add a little salt and marinate in it until you are ready to use it.
2. + ) Put the only slightly thawed shrimp together with the ice-cold cream in a mixer and puree in short intervals to a spreadable mass. Put back in the cold immediately. Cut the pitted, skinned peppers, zucchini, peeled carrot, skinned onion and pitted peppers into very small cubes (brunoise). Sweat lightly in 1 tablespoon of peanut oil, add water, season with pepper, salt and curry and cook on a low heat for 3 - 5 minutes until al dente. Transfer to a bowl, let cool.
Brush a grill pan with a thin layer of peanut oil and heat it up. Peel the 150 g fresh pineapple, cut into 6 strips, coat them with the sugar and caramelize on both sides in the hot pan. Take it out, keep it ready and then fry the marinated, slightly drained prawns on both sides for 1 minute each - without adding any additional oil. Also remove from the pan and let cool down.
Now mix the shrimp farce and the pre-cooked vegetables, season well again, and if they are not spreadable enough, use a tablespoon of breadcrumbs to firm them up.