Prawns grilled on olive oil
with chunks of sweet pineapple and coconut"
Number of portions: 4
Cooking time: 30 min
|24 || prawns with tails|
|1 || sweet pineapple|
|2 tablespoons || of desiccated coconut|
|0,5 dl || of extra virgin olive oil|
|1 tablespoons || of brown sugar|
|3 tablespoons || of butter|
|pinch of || salt|
- Defrost the prawns with tails at room temperature. Then spread them out on an absorbent paper, dry thoroughly and peel. Clean the pineapple, cut into slices or larger chunks.
- Fire up the grill to approx. 200°C (5th notch on the temperature control dial), pour olive oil on to it and then place the dried and salted prawns on to it. Grill on both sides for 3 and 3 minutes (the time depends on the size of the prawns).
- On the other half of the grill, heat up quality butter, pour sugar on to it and allow it to caramelise. On to this base, place the cut pineapple and grill for about 5 and 5 minutes. On to the resulting juice pour the desiccated coconut, roasting it lightly (more like heating it up).
- Place the grilled pineapple and prawns on to a plate and sprinkle with coconut.