Prawn, Mint & Coconut Salad With Pineapple Skewets
January 27, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (393.1 g)
- Calories 368.5
- Total Fat - 21.5 g
- Saturated Fat - 5.8 g
- Cholesterol - 282.9 mg
- Sodium - 1220.7 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 5.2 g
- Sugars - 6.4 g
- Protein - 27.3 g
- Calcium - 197.2 mg
- Iron - 2.2 mg
- Vitamin C - 28 mg
- Thiamin - 0.1 mg
Toss prawns, ginger and 2 tablespoons of the oil in a large bowl and season with salt and pepper and then cover and refrigerate.
To make dressing, combine all ingredients in a small jug and stir until sugar is dissolved and then set aside.
Cut pineapple lengthways into quarters and remove the core and then cut each quarter into three long wedges (about 2cm thick) and then thread onto skewers.
Heat a lightly oiled barbecue grill plate over a medium to high heat and add pineapple skewers and drizzle with remaining oil and cook, turning occasionally, for about 6 minutes, or until charred and then remove.
Add prawns to same heated, grill plate and cook, turning, for about 5 minutes, or until cooked through.
Just before serving, toss prawns in a large bowl with cucumbers, mint, avocado and chilli and then transfer to a platter with pineapple skewers.
Spoon half the dressing over salad and serve with remaining dressing.
Tips & Variations
- 12 long wooden skewers soaked in water for at least 30 minutes.