Coriander wrapped prawns with spicy pickle pineapple
- Preparation Time30 mins
- Cooking Time10 mins
- Serves4
- DifficultyMedium
For the spicy pickled pineapple
2 tbsps diced red jalapeno
2 tbsps diced white onion
90ml rice wine vinegar
200g chopped pineapple, without juice
30ml honey
1 tsp olive oil
1 tbsp lemon juice
Salt and pepper
For the prawns
12 prawns (21-25 count) raw, cut lengthwise in 1/2
Salt and pepper
125ml milk
1 egg
24 wonton skins
3 tbsps minced coriander leaves
25g julienned red pepper
For the spicy pickle pineapple:
1) Heat the oil in a medium frying pan and fry the pepper and onions. Add the remianing ingredients and cook for 3 minutes.
1) Heat the oil in a medium frying pan and fry the pepper and onions. Add the remianing ingredients and cook for 3 minutes.
2) Remove from the heat and leave to cool for one hour before using.
For the prawns:
1) Season the prawns with salt and pepper. Mix the milk and egg together to create an egg wash.
2) Brush a wonton wrapper with egg wash. Place 1/2 a prawn on one corner of the wrapper. Add a pinch of coriander, and 1 piece of red pepper, then roll up. Repeat to make 24 parcels.
3) Heat a little vegetable oil in a frying pan over a medium heat and fry the wrapped prawns, seam side down, until golden. Serve with the pineapple pickle.
