Prawn skew­ers with pineap­ple-jalapeño salsa

Australian Women’s Weekly NZ - - OUTDOOR COOKING - PHO­TOG­RA­PHY JOHN PAUL URIZAR STYLING MICHELE CRANSTON

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

PRAWN MARI­NADE

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

PINEAP­PLE-JALAPEÑO SALSA

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

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