Many Asian recipes include pineapple to balance salty sauces and hot spices such as chilli. This salad is that perfect summer offering.
- Place the prawns, 250ml tequila, 2 tablespoons sea salt and 250ml of water in a bowl, then cover and marinate in the fridge for 10 minutes. Spread the pineapple slices evenly over a large serving platter.
- Drizzle 60ml oil over the pineapple and sprinkle with sea salt. In a small bowl, whisk the lime zest and juice with the remaining olive oil and tequila, then season with salt and pepper. Set the vinaigrette aside. Drain the prawns, reserving the tequila marinade.
- Place the marinade and 1 cup (250ml) water in a large frypan and bring to the boil. Add the prawns and simmer for 20 seconds. Remove from the heat and stand for 10 minutes or until the prawns are just cooked and almost firm.
- Drain the prawns, discarding the cooking liquid, then allow the prawns to cool.
- Toss the capsicum, prawns, vinaigrette, jalapeno and chopped parsley in a bowl.
- Scatter the prawn salad over the pineapple on the serving platter. Garnish with parsley sprigs and serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set