King prawn, haloumi and pineapple skewers with lime, chilli and mint salsa, photograph
© Ben Dearnely
2004
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King prawn, haloumi and pineapple skewers with lime, chilli and mint salsa
Ben O'Donoghue
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Being an Aussie I feel proud to say that we have the best prawns in the world. I have some really fond memories of prawns, whether it is eating them in a swanky restaurant in Melbourne or straight from a plastic bag on a pier, after buying some from a fish cooperative on the beach. Here is a simple take on how to throw another prawn on the barbie.
serves 4
12 long thick stalks of rosemary or bamboo skewers
12 green king prawns, peeled and deveined
1 pineapple, peeled and chopped into equal-sized chunks
250 g/9 oz Haloumi cheese, chopped into equal-sized chunks
Salsa
5 large red chillies, pricked with a fork
finely grated zest and juice of 1 lime
1 teaspoon sugar
5 tablespoons peanut (groundnut) or corn oil
leaves of 1/4 bunch of mint, chopped
1 vine-ripened tomato, peeled, seeded andchopped
1. Strip the leaves from the rosemary stalks, keeping a tuft at the top. Soak stalks or skewers in cold water for 30 minutes to prevent them from burning on the barbecue.
2. To make the salsa, cook the chillies on a hot griddle plate or barbecue until charred. Place in a small bowl and cover with plastic wrap. When cool, remove the skin and seeds and tear the flesh into strips. Place in a clean bowl and toss with the lime zest and juice, sugar, oil, mint and tomatoes.
3. Thread a prawn, a piece of pineapple and a piece of cheese onto each skewer. Repeat once more, finishing each skewer with a prawn.
4. Grill on a hot griddle plate or barbecue until the prawns are cooked through and the pineapple and cheese are slightly charred, 5–8 minutes. Serve with a liberal drizzle of salsa.
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