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.
- 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
- 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 and chopped
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.
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.
Thread a prawn, a piece of pineapple and a piece of cheese onto each skewer. Repeat once more, finishing each skewer with a prawn.
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.