Tuesday, 28 May 2013

The easy Peri-Peri Prawn and Pineapple dish that packs a punch (serves 4)

  1. 800g large prawns
  2. half a pineapple
  3. a beer
  4. a handful of fresh basil
  5. 1 cup of jasmine rice
  6. half a cup of good Portuguese Peri-Peri marinade

  • prepare the prawns by removing the central 'vein', keeping the shells and heads on
  • do this by cutting through the upper shell, all the way down and into the tail and about half-way into the flesh of the prawn, then finding the vein and pulling it out
  • once all the prawns are prepared place onto a large baking tray and cover with the marinade
  • chop up the pineapple into bite-size chunks
  • rinse and chop the basil, leaving a quarter of the leaves intact
  • rinse and prepare the rice as instructed on the packet
  • pop the tray with prawns under a preheated grill, close to the bottom of the oven
  • watch carefully, making sure to turn prawns as they turn pink
  • when the prawns are done, put them in another dish at the bottom of the oven (to keep warm)
  • at the same time put the pineapple under the grill, close to the top of the oven, turning after a few minutes and removing when done
  • put the original prawn pan with left over marinade onto a hot plate on the oven
  • add to this most of a beer (taking into account the chef might need a little refreshment) and allow to reduce
  • after about 5 minutes, run the marinade/beer sauce through a sieve and into a warm bowl
  • once the rice is done, mix the basil in, and keep warm
  • put a little rice on each plate, then some prawns, a bit of grilled pineapple and a few fresh basil leaves

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