Pineapple boat prawns with fruit salsa

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium

For the prawns

900g (21/25 count) prawns, cleaned and deveined
80ml soy sauce
5g minced lemongrass
35g minced ginger
15g cornflour
2 tbsp peanut oil
300g diced red pepper
320g diced yellow onion
10g minced jalapeno
10g minced garlic
Fruit salsa, recipe follows

For the fruit salsa

5g minced fresh mint leaves
3g seeded and finely diced serrano pepper
15g minced ginger
60ml rice vinegar
1 pinch chilli flakes
1 whole ripe pineapple, cut in 1/2 lengthwise and flesh removed (making 2 'boats'), core removed and fruit diced
120g small dice red onion
150g small dice red pepper
1 (425g) tin apricots, drained and diced
1) Place the prawns in a resealable plastic bag with 45ml of the soy sauce, the lemongrass, 20g of the ginger and the cornflour and combine well. Refrigerate for 30 minutes.

2) In a large frying pan over a high heat, heat the peanut oil and add half the prawn mixture. Saute for 3 to 4 minutes and then remove and set aside. Repeat for the second batch of prawns, adding additional oil, if necessary.

3) Add the red peppers and the onions to the pan and saute for 3 minutes, then add the jalapeno, garlic, and the remaining ginger. Stir in the remaining soy sauce and return the prawns to the pan. Heat until warmed through. Divide the mixture between the pineapple boats and serve with the fruit salsa.

For the fruit salsa:
1) In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and chilli flakes.

2) Stir in the diced fruit from the pineapple, onion, red pepper and apricots. Cover and refrigerate for at least 30 mins before serving.

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