An interesting marinade that is also good on pork or oily fish such as salmon or tuna. A dish inspired by the tropical islands in the Pacific Ocean, let this dish take you to a warm place.
Ingredients
2 kiwi fruit, roughly chopped
1 small red chilli
1 tsp grated fresh ginger
2 tbsp palm sugar
1 tbsp fish sauce
Juice of half a lime
1 garlic clove
1 tbsp Premium Extra Virgin Olive Oil
2 tbsp Guava Vinegar
16 large green prawns
Small handful of chopped coriander
Method
Place the kiwi fruit, chilli, ginger, fish sauce, lime juice, garlic, olive oil, and Guava Vinegar in a food processor and blend until smooth and thick.
Place the palm sugar and 2 tbsp of water in a pot and heat until the sugar melts and turns into a light caramel. Add to the marinade, season, and stir well.
Peel the prawns, leaving the tails and heads on. Place in a bowl with half the marinade and refrigerate for 30 minutes to 1 hour.
Grill the prawns on high heat, turning once until just cooked.
Arrange on a plate, drizzle over the remaining marinade, and sprinkle with chopped coriander. Serve immediately.
Tropical Guava Prawns
An interesting marinade that is also good on pork or oily fish such as salmon or tuna. A dish inspired by the tropical islands in the Pacific Ocean, let this dish take you to a warm place.
Ingredients
2 kiwi fruit, roughly chopped
1 small red chilli
1 tsp grated fresh ginger
2 tbsp palm sugar
1 tbsp fish sauce
Juice of half a lime
1 garlic clove
1 tbsp Premium Extra Virgin Olive Oil
2 tbsp Guava Vinegar
16 large green prawns
Small handful of chopped coriander
Method
Place the kiwi fruit, chilli, ginger, fish sauce, lime juice, garlic, olive oil, and Guava Vinegar in a food processor and blend until smooth and thick.
Place the palm sugar and 2 tbsp of water in a pot and heat until the sugar melts and turns into a light caramel. Add to the marinade, season, and stir well.
Peel the prawns, leaving the tails and heads on. Place in a bowl with half the marinade and refrigerate for 30 minutes to 1 hour.
Grill the prawns on high heat, turning once until just cooked.
Arrange on a plate, drizzle over the remaining marinade, and sprinkle with chopped coriander. Serve immediately.