Ingredients
- 1 kilogram shrimp ( raw king prawns, peeled and leave tails intact and deveined, personally I prefer to remove tails)
- 2 teaspoon ginger root (finely grated)
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
- 1.2 kilogram pineapple, skin removed
- 2 Lebanese cucumbers, cut into thick batons (small cucumbers)
- 2 cups peppermint (leaves, firmly packed fresh)
- 1 avocado, cut into 4cm long wedges (large avocado)
- 2 red chillies, long fresh deseeded and cut into thin, long strips
- FOR COCONUT DRESSING
- 165 ml light coconut cream (can)
- 2 tablespoons juice
- 1 tablespoon palm sugar (finely chopped)
- 1 tablespoon fish sauce
- 5 kaffir lime leaves
How to Make
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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.
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Step 2: To make dressing, combine all ingredients in a small jug and stir until sugar is dissolved and then set aside.
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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.
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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.
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Step 5: Add prawns to same heated, grill plate and cook, turning, for about 5 minutes, or until cooked through.
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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.
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Step 7: 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.
We hope you enjoy this recipe!
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