Prawn, Mint & Coconut Salad With Pineapple Skewets
Recipe: #31338
January 27, 2019
Categories: Avocado, Pineapple, Cucumber Game/Sports Day, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Toss prawns, ginger and 2 tablespoons of the oil in a large bowl and season with salt and pepper and then cover and refrigerate.
Step 2
To make dressing, combine all ingredients in a small jug and stir until sugar is dissolved and then set aside.
Step 3
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.
Step 4
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.
Step 5
Add prawns to same heated, grill plate and cook, turning, for about 5 minutes, or until cooked through.
Step 6
Just before serving, toss prawns in a large bowl with cucumbers, mint, avocado and chilli and then transfer to a platter with pineapple skewers.
Step 7
Spoon half the dressing over salad and serve with remaining dressing.
Tips
- 12 long wooden skewers soaked in water for at least 30 minutes.
0 Reviews
You'll Also Love
