Ingredients

16g raw tiger prawn tails. fresh or defrosted
1 x 227g can pineapple cubes in natural juice, drained, reserving juice
1 x 10ml spoon (l dessertspoon) dessicated coconut

Salsa

1 x 15ml spoon (1 tablespoon) pineapple juice
1 small ripe avocado pear, stoned, peeled and finely diced
1/2 small red onion, finely chopped
1 x 15ml spoon (1 tablespoon) lime juice
1 x 15ml spoon (1 tablespoon) fresh chopped coriander
1 tomato, skinned and pulp removed, and finely chopped
pinch of sugar salt and pepper

4 wooden or metal skewers

Serves 2 - Cooking Time: 10 minutes - Ready to eat in less than 15 minutes

Method

Preheat the grill or barbecue

1. If using wooden kebab skewers, soak in water before use Thread the prawns and fruit alternately onto the skewers 2. Place under a moderate grill or onto a hot barbecue Baste with the reserved pineapple juice and sprinkle with coconut 3. Cook for approximately 3-4 minutes on either side basting frequently 4. Combine all the salsa ingredients in a bowl and serve with the prawn kebabs

Nutritional value per portion (approx) 238 kCal; 13g Protein; 13g Fat; 17g Carbohydrate; 4g Fibre

With Kind Permission © The Sea Fish Industry Authority.

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