Prawn Skewers with Pineapple-Jalapeno Salsa

Prep & Cook 30 mins + Refrigeration | Serves 4

Portrait of Tammy Strobel
Prep & Cook 30 mins + Refrigeration | Serves 4
My Reading Room
24 (800 g) large uncooked prawns, peeled, deveined, tails intact ½ large (150 g) red capsicum, cut into 1-cm pieces
12 bamboo skewers, soaked in water Noodles or steam rice, to serve PRAWN MARINADE
1 medium (140 g) lemon, rind finely grated, juiced
2 tbsps light soy sauce
1 tsp finely grated fresh ginger 1 tsp Dijon mustard

1 clove garlic, chopped finely ¼ cup (60 ml) olive oil

¼ cup (60 ml) apple cider vinegar ¼ cup (55 g) brown sugar
1 pinch saffron threads
1 cup finely chopped pineapple 1 (130 g) Lebanese cucumber, chopped finely

¼ cup (40 g) finely chopped pickled jalapenos

1. PRAWN MARINADE Combine all the ingredients in a screw-top jar and shake to combine.

2. Thread prawns and capsicum pieces onto skewers. Lay skewers in a highsided tray or container; pour over the marinade. Cover and refrigerate for 30 mins.

3. PINEAPPLE-JALAPENO SALSA Combine vinegar, sugar and saffron in a small saucepan; bring to the boil and simmer for about 10 mins or until syrupy. Set aside to cool. Combine the pineapple, cucumber and jalapenos in a medium bowl; pour over saffron syrup.

4. Preheat a barbecue or grill pan to high.

Drain skewers from Prawn Marinade, cook for 2 mins on each side. Transfer to a serving plate, spoon over the salsa.

5. Serve with steamed rice or noodles, if desired.

More: finely