Spicy prawn and pineapple salad

Recipes / Salads

Many Asian recipes include pineapple to balance salty sauces and hot spices such as chilli. This salad is that perfect summer offering.

Recipe «Spicy prawn and pineapple salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 600g large green prawns, peeled , deveined, 250ml blanco tequila , plus 1 tbsp extra, 1 ripe pineapple, peeled, thinly sliced, 125ml extra virgin olive oil, 1 tsp grated lime zest, plus 2 tbsp lime juice , 1 red capsicum, thinly sliced, 1 orange or yellow capsicum, thinly sliced, 1 fresh jalapeno or long green chilli, seeds removed, finely chopped , 1 tbsp finely chopped flat-leaf parsley, plus extra sprigs to garnish.

Ingredients:

  • 600g large green prawns, peeled , deveined 
  • 250ml blanco tequila , plus 1 tbsp extra 
  • 1 ripe pineapple, peeled, thinly sliced 
  • 125ml extra virgin olive oil 
  • 1 tsp grated lime zest, plus 2 tbsp lime juice 
  • 1 red capsicum, thinly sliced 
  • 1 orange or yellow capsicum, thinly sliced 
  • 1 fresh jalapeno or long green chilli, seeds removed, finely chopped 
  • 1 tbsp finely chopped flat-leaf parsley, plus extra sprigs to garnish 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Drain the prawns, discarding the cooking liquid, then allow the prawns to cool.
  5. Toss the capsicum, prawns, vinaigrette, jalapeno and chopped parsley in a bowl.
  6. Scatter the prawn salad over the pineapple on the serving platter. Garnish with parsley sprigs and serve.