& pineapple salsa

Any ingredients found at a 1970s’ dinner party are perfect for us, and prawns and pineapple make a great combination. We always use prawn with shell on (and usually heads) as this protects them from being overcooked. For this cook we used skewers but grilling over direct heat would have the same effect. 

Ingredients

Prawns and butter 

 20 king prawns – shell on

 50g butter

 1 clove garlic, crushed 

 Fresh ginger, thumb-sized piece peeled and finely chopped

 Fresh red chilli to taste (we used ½)

 1 tsp chopped coriander stems 

 Pinch of allspice

Pineapple Salsa

 4 slices of pineapple – 2 slices charred

 Sea salt, generous pinch

 ½ red chilli 

 1 tbsp chopped mint

 2 tbsp chopped coriander 

 Juice ½ lime

 2 tbsp red onion, finely chopped 

Method

1. Mix the butter, garlic, ginger, chilli, coriander stems and allspice. If it is a bit loose, return to the fridge 

2. Cut 4 slices of ripe pineapple about 2cm thick. Set 2 aside and grill the others until charred. Chop the pineapple slices, charred and uncharred into small chunks removing the skin

3. Combine with the remaining ingredients.

4. Grill the prawns and when cooked mix with the flavoured butter and serve with the salsa and an extra dollop of butter.