Prawn Kebabs,Pineapple Coriander Salsa

Ingredient (Serves 4)

• 16 green King prawns, peeled completely and de-veined
• 3 tablespoons pineapple juice
• 1 tablespoon vegetable oil
• 1 teaspoon Thai green curry paste
• 4 stainless steel skewers, on bamboo skewers, soaked in water for 30 minutes
• spray vegetable oil

This recipe goes great with:

Evans & Tate Margaret River Semmillon Sauvignon Blanc

Method

Toss the prawns with the juice, oil and curry paste – let sit for 15 minutes. Thread the prawns onto the skewers so you have four on each one. This is best done by curling the prawns in their natural form and then pushing the skewer through so as to get 4 horseshow shapes in a row.

Spray with oil and cook on medium hot plate for 1 minute; spray with oil and turn again and cook through – baste with the pineapple marinade at least once.

Serve on large platter with pineapple salsa spooned over. 

Pineapple Coriander Salsa

- 60g white onion, roughly chopped
- 150g pineapple, peeled and roughly chopped
- 1 small red chilli, flesh only and chopped
- 1 cup coriander leaves, loosely packed

Put all ingredients into a food processor and pulse to a rough paste. This salsa is quite runny and it is best done and served immediately.