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Prawn-a-colada with thai pineapple rice salad recipe
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Introducing the unique Prawn-a-colada: Coconut prawns and Thai rice salad served in a pineapple bowl for a refreshing cocktail hour delight! Cheers!
Ingredients:
  • 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
  • 80ml (1 ⁄3 cup) honey
  • 80ml (1 ⁄3 cup) sweet chilli sauce
  • 21.00 gm fresh lime juice
  • 1 long fresh red chilli, deseeded, finely chopped
Instructions:
  • In a small saucepan over medium heat, combine all the ingredients for the Thai honey chili sauce. Simmer gently for 3-5 minutes until the mixture slightly thickens. Set aside.
  • Whisk the egg in a shallow bowl using a fork. Place flour in a separate bowl and combine coconut with breadcrumbs in another bowl. Dip a prawn by the tail in flour, then in egg, and lastly in coconut mixture, pressing gently to coat. Transfer to a plate and repeat with the rest of the prawns. Chill in the fridge for 30 minutes.
  • Warm the black rice according to the packet instructions and then transfer it to a large bowl.
  • Carefully remove about 12 leaves from the pineapples and set aside. Cut off the crown from the pineapples. (Refer to page 14 for visual demonstration.)
  • Slice the pineapples in half crosswise, then cut two thin discs from two halves. Finally, quarter the pineapple discs.
  • Using a small sharp knife, carefully cut a 1cm-wide border around the edge of the pineapple halves. Score inside the cut edges, then use a metal spoon to scoop out the fruit and set it aside.
  • Preheat a barbecue grill or chargrill pan to medium-high heat. Grill the scooped-out pineapple in batches, turning occasionally, until well charred, about 4-5 minutes. Add to the rice mixture and repeat the process with the pineapple quarters. Set aside.
  • Combine the lettuce, tomato, shallot, and 2 tablespoons of Thai honey chili sauce with the cooled rice mixture. Toss together. Thread cucumber ribbons onto cocktail skewers, skewer the pineapple quarters, and use a melon baller to create avocado balls.
  • Fill a medium non-stick frying pan with oil until it reaches a depth of 5cm. Heat over medium heat to 180°C. Test the oil readiness by adding a bread cube - it should turn golden brown in 15 seconds. Deep-fry prawns in batches for 2-3 minutes until crispy and golden brown. Transfer to a paper towel-lined tray with a slotted spoon.
  • Fill the pineapple bowls with the rice salad. Arrange reserved leaves in the bowls and hang prawns on the edge. Top with pineapple and cucumber skewers, and avocado balls. Sprinkle avocado with black sesame seeds and drizzle the remaining Thai honey chilli sauce over prawns. Finish with a sprinkle of coriander before serving.

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