Name: Marinated prawns with pineapple salsa
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: Salsa; 1/2 pineapple, peeled, finely chopped; 1 lebanese cucumber, seeded, finely chopped; 1 long red chilli, sliced; 1 lime, finely grated zest and juice; 1/4 cup rice vinegar; 1 teaspoon fish sauce; 1 teaspoon caster sugar; 1 cup chopped roasted unsalted peanuts; 1 lemongrass stalk, stem finely chopped; 2 small red chillies,chopped; 1 teaspoon ground coriander; 270 millilitre can coconut milk; 16 large green prawns, peeled, deveined, tails intact; 16 bamboo skewers, soaked; oil, for brushing

Ingredients

Salsa

1/2 pineapple, peeled, finely chopped

1 lebanese cucumber, seeded, finely chopped

1 long red chilli, sliced

1 lime, finely grated zest and juice

1/4 cup rice vinegar

1 teaspoon fish sauce

1 teaspoon caster sugar

1 cup chopped roasted unsalted peanuts

1 lemongrass stalk, stem finely chopped

2 small red chillies,chopped

1 teaspoon ground coriander

270 millilitre can coconut milk

16 large green prawns, peeled, deveined, tails intact

16 bamboo skewers, soaked

oil, for brushing

Method

1.Combine lemongrass, chilli and coriander in a mortar and pound with the pestle until a paste forms. Transfer to a jug and stir in coconut milk.

2.Arrange prawns in a shallow dish. Pour over marinade, turning to coat. Chill, covered, 2 hours.

3.Meanwhile, to make Salsa; in a large bowl, combine all salsa ingredients except peanuts. Chill until required. Add peanuts just before serving.

4.Thread each prawn lengthwise on a skewer. Preheat a char-grill or barbecue plate on medium. Brush lightly with oil. Cook prawns for 4-5 minutes, turning, until just cooked through. Serve with salsa.

Make this into a tasty salad by tossing the cooked prawns through a mix of salad leaves, along with a 100g packet of cooked vermicelli rice noodles. Freeze prawn heads and shells to make stock for risotto or paella.
Note

Woman's Weekly Food

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Ingredients

Method

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