Coconut Crusted Prawns with Pineapple Salsa
A while back we had one of our office team building activities at Auckland Seafood School and another one was this post of ours today the Coconut Crusted Prawns with Pineapple Salsa. Both dishes were amazing, in fact it was so good I made sure I will be making them at home and share the recipe in this blog, I already made the fish stew and now this.
Coconut Crusted Prawns with Pineapple Salsa like the name suggests is a dish made of juicy prawns coated with crispy coconut then served with a salsa made with pineapples, coriander, chillies and red onions. You can definitely taste the Caribbean flavours on this dish, it’s an explosion of different flavour groups that blend well with each other, add to that the different textures you can get from every elements of this dish.
Like the fish stew that I made before I did not reinvent the wheel as it is already a good recipe so I will be sharing it as it is, the very same recipe that was handed over to us. It’s a fool proof recipe, it may seem long but it is easy, I made this dish thrice already and it never let me down. Thanks Auckland Seafood School for this recipe at the same time for introducing this dish to us.
- 24 large raw prawn cutlets, cleaned
- ¼ tsp cayenne pepper
- ½ cup cornflour
- 1 egg, beaten
- ¾ cup unsweetened threaded coconut
- ½ pineapple, cored & finely diced
- 2 tbsp brown sugar
- 2 tbsp butter
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp dark rum
- 1 tsp tamarind (block preferred)
- 1 tbsp fresh lime juice
- ¼ red onion, finely diced
- 1 red chilli, finely sliced
- Small handful mint leaves
- Small handful coriander leaves
- Lupi Extra Virgin Olive Oil
- Banana leaves, to serve
- In a bowl mix the cayenne pepper with the cornflour. Lightly beat the egg in a separate bowl. Place the coconut on a plate or in a bowl.
- Dip the prawns in the cornflour, then in the egg, and then in the coconut. Set aside on a tray and chill to allow the crust to set.
- Melt the butter and brown sugar in a pan and add the diced pineapple, cinnamon and nutmeg. Cook for several minutes until the butter and brown sugar form a thick syrup and the pineapple has softened slightly. Add the rum, stir, and allow to cool.
- Mix the tamarind pulp with lime juice, the finely diced red onion, and the diced chilli.
- Add the cooled pineapple mix and the roughly chopped coriander and mint. Check seasoning.
- Heat olive oil in a heavy pan and fry the prawns in batches for a couple of minutes until done and the coating is golden and crispy. Set aside on paper towel while the remaining prawns are fried.
- Serve prawns on a banana leaf with the pineapple salsa.