- Sunflower Oil – 4 tblsp
- Fresh Red Chilli – 1, seeded and chopped
- Garlic – 1 clove, crushed
- Shrimp – 48 to 50
- Fresh Parsley – chopped, to garnish
For Pineapple and Papaya Salsa:
- Papaya – 1, large, halved, seeded, peeled and diced into 1/4 inch pieces
- Small Pineapple – 1, halved, cored, peeled and diced into 1/4 inch pieces
- Scallions – 2, very finely chopped
- Fresh Red Chilli – 1, seeded and finely chopped
- Garlic – 1 clove, very finely chopped
- Lemon Juice – 2 1/2 tsp
- Ground Cumin – 1/2 tsp
- Salt – 1/2 tsp
- Black Pepper to taste
- To make the salsa, put the papaya in a large bowl with the pineapple, scallions, chilli, garlic, lemon juice, cumin, salt and pepper. Adjust the lemon juice, cumin, salt and pepper as per taste.
- Cover and chill until required, ideally at least 2 hours.
- Heat a wok over a high heat.
- Add the oil and swirl around, then add the chilli and garlic.
- Stir fry for 20 seconds.
- Add the shrimp and stir fry for 2 to 3 minutes, until the shrimp are cooked through, become pink and curl.
- Tip the shrimp, garlic and any oil left in the wok into a heatproof bowl.
- Let the shrimp cool and marinate in the chilli oil.
- When the shrimp are completely cool, cover the bowl and chill for at least 2 hours.
- When ready to serve, give the salsa a stir and adjust the seasoning.
- Arrange a mound of salsa on 8 plates.
- Remove the shrimp from the marinade and divide among plates.
- Sprinkle with parsley and serve.