Prawn skewers with pineapple-jalapeño salsa
SERVES 4 PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION TIME)
24 (800g) large uncooked prawns, peeled, deveined, tails intact ½ large (150g) red capsicum, cut into 1cm pieces 12 bamboo skewers, soaked in water noodles or steamed rice, to serve
1 medium (140g) lemon, rind finely grated, juiced 2 tablespoons light soy sauce 1 teaspoon finely grated fresh ginger 1 teaspoon Dijon mustard 1 clove garlic, chopped finely ¼ cup (60ml) olive oil
¼ cup (60ml) apple cider vinegar ¼ cup (55g) brown sugar 1 pinch saffron threads 1 cup finely chopped pineapple 1 (130g) Lebanese cucumber, chopped finely ¼ cup (40gm) finely chopped pickled jalapeños
1 PRAWN MARINADE Combine all the ingredients in a screw-top jar and shake to combine. 2 Thread prawns and capsicum pieces onto skewers. Lay skewers in a high-sided tray or container; pour over the marinade. Cover and refrigerate for 30 minutes. 3 PINEAPPLE-JALAPEÑO SALSA Combine vinegar, sugar and saffron in a small saucepan; bring to the boil and simmer for about 10 minutes or until syrupy. Set aside to cool. Combine the pineapple, cucumber and jalapeños in a medium bowl; pour over saffron syrup. 4 Preheat a barbecue or grill pan to high. Drain skewers from Prawn Marinade; cook for 2 minutes on each side. Transfer to a serving plate; spoon over the salsa. 5 Serve with steamed rice or noodles, if desired.
Not suitable to freeze or microwave.
Prawn skewers with pineapplejalapeño salsa