Prawns with Chilli Garlic Butter & 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.
Ingredients
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.
More Recipes Ideas from Flame & Dame
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.
