| 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.
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