Pan-fried prawn and pineapple salad with a lime dressing

Serves 4          

Ingredients for Grilled prawn and pineapple salad               

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                  

Method:                                  

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 Culinaria Chenin Blanc or if you upped the chili, try the Lookout Semi-Sweet.