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Prawns with chilli garlic butter and pineapple salsa

Any ingredients found at a 1970s’ dinner party are perfect for us, and prawns and pineapple make a great combination. We always use prawn with shell on (and usually heads) as this protects them from being overcooked. For this cook we used skewers but grilling over direct heat would have the same effect.

 Flame and Dame   Spring 2022 Join us on        @thebbqmag

 #FlameAndDame #Prawns #Chilli #Pineapple

 

 

 

Any ingredients found at a 1970s’ dinner party are perfect for us, and prawns and pineapple make a great combination. We always use prawn with shell on (and usually heads) as this protects them from being overcooked. For this cook we used skewers but grilling over direct heat would have the same effect. 

 

Ingredients

 

Prawns with chilli garlic butter and pineapple salsa

Prawns and butter

  • 20 king prawns – shell on
  • 50g butter
  • 1 clove garlic, crushed
  • Fresh ginger, thumb-sized piece peeled and finely chopped
  • Fresh red chilli to taste (we used ½)
  • 1 tsp chopped coriander stems
  • Pinch of allspice

Pineapple Salsa

  • 4 slices of pineapple – 2 slices charred
  • Sea salt, generous pinch
  • ½ red chilli
  • 1 tbsp chopped mint
  • 2 tbsp chopped coriander
  • Juice ½ lime
  • 2 tbsp red onion, finely chopped 

 

Method

 

  1. Mix the butter, garlic, ginger, chilli, coriander stems and allspice. If it is a bit loose, return to the fridge
  2. Cut 4 slices of ripe pineapple about 2cm thick. Set 2 aside and grill the others until charred. Chop the pineapple slices, charred and uncharred into small chunks removing the skin
  3. Combine with the remaining ingredients.
  4. Grill the prawns and when cooked mix with the flavoured butter and serve with the salsa and an extra dollop of butter.

 

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