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Pan-fried prawn and pineapple salad with a lime dressing

Pan-fried prawn and pineapple salad with a lime dressing

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                  


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 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.                   

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