- Prep 1:00
- Cook 0:35
- Serves 4
It’s time for a cocktail hour like no other! Meet the world’s first prawn-a-colada – coconut-crumbed prawns and Thai rice salad in a pineapple bowl. Cheers! F
- 1 egg
- 40g (1 ⁄4 cup) plain flour
- 35g (1 ⁄2 cup) shredded coconut
- 15g (1 ⁄3 cup) panko breadcrumbs
- 12 green prawns, peeled, deveined, tails intact
- 250g pkt microwave black rice
- 2 large pineapples with crowns
- 1 baby cos lettuce, finely shredded
- 200g cherry tomatoes, halved
- 2 green shallots, thinly sliced >
- 2 qukes (baby cucumbers), peeled into ribbons
- 1 large avocado, halved
- Vegetable oil, to deep-fry
- Black sesame seeds, to sprinkle
- Small fresh coriander sprigs, to serve
THAI HONEY CHILLI SAUCE
- 80ml (1 ⁄3 cup) honey
- 80ml (1 ⁄3 cup) sweet chilli sauce
- 1 tbs fresh lime juice
- 1 long fresh red chilli, deseeded, finely chopped
- STEP 1 - To make the Thai honey chilli sauce, combine all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-5 minutes or until mixture thickens slightly. Set aside.
- STEP 2 Use a fork to whisk egg in a shallow bowl. Place flour in a separate bowl. Combine coconut and breadcrumbs in another bowl. Holding a prawn by the tail, dip in flour and shake off excess. Dip in egg then in coconut mixture, pressing firmly to coat. Transfer to a plate. Repeat with remaining prawns. Place in the fridge for 30 minutes to chill.
- STEP 3 Meanwhile, warm the black rice following packet directions. Transfer to a large bowl.
- STEP 4 Holding pineapples carefully, pull out 12 or so leaves and reserve. Trim crown from the pineapples. (See how on page 14.)
- STEP 5 Cut the pineapples in half crossways then cut 2 thin discs from 2 halves. Cut pineapple discs into quarters.
- STEP 6 Use a small sharp knife to cut a 1cm-wide border around edge of pineapple halves. Score inside the cut edges then use a metal spoon to scoop out fruit and reserve.
- STEP 7 Preheat a barbecue grill or chargrill pan on medium-high. In batches, grill the scooped-out pineapple, turning occasionally, for 4-5 minutes or until well charred. Add to the rice and set aside. Repeat to grill the pineapple quarters.
- STEP 8 Add the lettuce, tomato, shallot and 2 tbs Thai honey chilli sauce to the cooled rice mixture. Toss to combine. Thread quke ribbons onto cocktail skewers. Skewer the pineapple quarters. Use a melon baller to scoop avocado into balls.
- STEP 9Pour oil into a medium non-stick frying pan to a depth of 5cm. Place over medium heat and heat to 180°C. (To test oil is ready, add a cube of bread. The temperature is right if it turns golden brown in 15 seconds.) Deep-fry prawns, in batches, for 2-3 minutes or until golden brown and crisp. Use a slotted spoon to transfer to a tray lined with paper towel.
- STEP 10Fill the pineapple bowls with the rice salad. Arrange reserved leaves in the bowls. Hang prawns on bowl edge. Top with the pineapple and quke skewers, and avocado balls. Sprinkle avocado with black sesame seeds and drizzle remaining Thai honey chilli sauce over prawns. Sprinkle with coriander to serve.