recipes
Mojito marinated prawns with pineapple and coconut salad
Serves: 2
Ingredients
For the Mojito marinade
- 2 tots white rum
- Fresh mint leaves
- 2 spoons brown sugar
- 2 limes
- Sea salt
- Extra virgin olive oil
You will also need
- 8 large prawns
- Oats (Quaker)
- Pineapple slices
- Coconut flakes
- Fresh coriander
- Cherry tomatoes
- Mayonnaise
- Picked salad leaves
- Fresh chilli
Method
To make the marinade, put the sugar and mint leaves in a bowl and crush roughly with the back of a wooden spoon, grate in the zest of 1 lime and squeeze the juice. Peal the head and back of the prawns leaving tail on, devein and marinade. Grill the pineapple slices, allow cooling and cut into neat dice. Mix together with the coconut flakes, coriander, chilli slices and sliced cherry tomatoes. Bind with mayonnaise. Roll and press the prawns on oats, grill and serve on the pineapple salsa and garnish with picked leaves and lime wedges.
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