SPICY PINEAPPLE PRAWNS BY NORNIE BERO

Time: 25 mins

Serves: 2

Know the news with the 7NEWS app: Download today

Easy to cook and packed with punchy flavour, this beautifully presented prawn dish is guaranteed to be the star of your next dinner party!

Ingredients:

800g ASC labelled Van Mi Prawns, poached in salted water

1 long red chilli, thinly sliced

½ cup samphire

½ cup spring onions, sliced into thin rounds

1 cup cucumber, sliced into half moons

½ cup fennel, thinly sliced

2 tbsp sesame oil

1 tbsp mabu mabu chilli paste

¼ cup native tamarind

1 tbsp soy sauce

Coriander, for garnish

Method

1. Pan fry prawns, garlic, sliced fennel in sesame and a dash of veggie oil for 2 mins then add samphire, tamarind for 2mins finish off with adding, chilli, spring onions, lemon aspen and dash of pineapple juice.

2. Sill of both edges of pineapple place prawn mix into hollowed out pineapple.

For more native dishes, click here.

For sustainable seafood, click here