| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food8 | 2 | servings | ||
INGREDIENTS
| 350 | g | Peeled prawns; (keep a few for |
| ; decoration) (12oz) | ||
| Strained juice of 1 lime | ||
| 2 | tb | Olive oil |
| 1 | Onion; peeled and choppped | |
| 3 | tb | Chives; chopped |
| 1 | Shallot; peeled and chopped | |
| 2 | Tomatoes; peeled and chopped | |
| 2 | tb | Curry powder |
| 275 | ml | Water; (1/2pt) |
| 25 | g | Plain flour; (1oz) |
| 25 | g | Butter; (1oz) |
| 2 | sm | Pineapples |
INSTRUCTIONS
Soak the prawns in the lime juice for 30 minutes. Heat the oil. Fry the onion, 1 tsp chives, shallot, tomatoes and curry powder for 5 minutes without browning. Add the water and simmer for about 15 minutes. Remove from the heat, rub the flour into the butter and add a small amount to the pan, stirring continuously till thickened. Cook for 3 minutes. Cut the pineapples in half, lengthways, cutting through the leaves, remove the hardcore at the centre and discard, scoop our the flesh. Chop the flesh and add to the pan along with the prawns. Cook for 6.8 minutes, stirring continuously. Grill the fresh pineapple shells. Fill with the mixture, sprinkle with the remaining chopped chives and garnish with a few prawns. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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