Prawns with Pineapple and Papaya Salsa

101

Ingredients:

• Sunflower Oil – 4 tblsp
• Fresh Red Chilli – 1, deseeded and chopped
• Garlic – 1 clove, crushed
• Prawns – 48
• Fresh Flat Leaf Parsley – chopped, to garnish

For Pineapple and Papaya Salsa:

• Large Papaya – 1, halved, deseeded, peeled and cut into 1/4 inch dice
• Small Pineapple – 1, halved, cored, peeled and cut into 1/4 inch dice
• Spring Onions – 2, very finely chopped
• Red Chilli – 1, deseeded and finely chopped
• Garlic – 1 clove, very finely chopped
• Lemon Juice – 2 1/2 tsp
• Ground Cumin  – 1/2 tsp
• Salt – 1/4 tsp
• Pepper as per taste

Method:

1. To make the pineapple and papaya salsa, put the papaya in a large bowl with the pineapple, spring onions, chilli, garlic, lemon juice, cumin, salt and pepper.
2. Adjust the lemon juice, cumin, salt or pepper to taste, if necessary.
3. Cover and chill until required, ideally for at least 2 hours.
4. Heat a wok over a high heat.
5. Add the oil and swirl around, then add the chilli and garlic and stir fry for about 20 seconds.
6. Add the prawns and stir fry for 2 to 3 minutes until the prawns are cooked through, become pink and curl.
7. Tip the prawns, garlic and any oil left in the wok into a heatproof bowl and leave the prawns to cool and marinate in the chilli oil.
8. When the prawns are completely cool, cover the bowl and chill for at least 2 hours.
9. When ready to serve, give the salsa a stir and adjust the seasoning, if necessary.
10. Arrange a mound of salsa on each plate.
11. Remove the prawns from the marinade and divide between plates.
12. Sprinkle with parsley and serve.