Fans of bright, filling and delicious salads will love this pan-fried prawns and pineapple salad. It is so delicious and simple to make!
Ingredients
- 20 Prawns 16/20, de-veined and shells removed
- 2 Green chilli, deseeded and finely chopped
- 2 Garlic clove, grated on microplane
- 60 ml Olive oil blend
- 2 Lime juice and zest
- Pinch Sea salt
- 2 Pineapples – Cleaned and thinly sliced on mandolin
- 2 Avocado’s , cut into cubes
- 200 g Cherry tomatoes, cut in quarters
- 120 g Sugar snaps, cut in half
- 30 g Fresh coriander leaves
- 100 g Spring onions, thinly sliced
Ingredients for Lime dressing
- 60 ml Lime juice
- 30 ml Caster sugar
- 30 ml Olive oil blend
- 1 Red chilli, deseeded and finely chopped
- 2 Garlic cloves
- Sea salt
- Black pepper, freshly cracked
Instructions
- Combine the green chilli, garlic cloves, olive oil, lime juice and zest to make the marinade for the prawns.
- Marinate the prawns for 2 hours before pan-frying.
- While the prawns are marinating, make the lime dressing, combine the ingredients and stir until the sugar has dissolved, set aside until needed.
- In a mixing bowl toss together the pineapple, avocado, sugar snaps and spring onions.
- In a frying pan over high heat, add 20.ml of oil and pan-fry the prawns, season lightly with sea salt.
- Pan fry for 2 to 3 minutes until golden and turn, cook for another 2 to 3 minutes.
- Place the prawns on a cutting board and cut each prawn into 3 pieces.
- Toss the pan-fried prawns with the pineapple salad and the lime dressing, mix well and adjust the seasoning if needed.
- Garnish with the fresh coriander leaves and serve.
Don’t forget a glass of well-chilled Leopard’s Leap Sauvignon Blanc!
