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Chipotle Prawns with Grilled Pineapple Red Onion and Coriander Salad

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Serves: 4
Ingredients:
1 kg uncooked medium king prawns
2 medium red onions, cut into wedges
1 small pineapple, chopped coarsely
1/2 cup firmly packed fresh coriander leaves
3 chipotle chillies
2 tablespoons apple cider vinegar
2 tablespoons water
1 small brown onion, chopped coarsely
2 cloves garlic, quartered
2 teaspoons ground cumin
Method:

Make chipotle paste - (Soak chillies in vinegar in small bowl for 10 minutes. Blend or process chilli mixture, the water, onion, garlic and cumin until smooth. Place chipotle paste in small saucepan. Bring to a boil then reduce heat; simmer, uncovered, about 10 minutes or until paste thickens).

Shell and devein prawns, leaving tails intact. Combine prawns in medium bowl with half of chipotle paste.

Cook onion and pineapple on heated oiled grill plate (or grill or barbecue), uncovered, about 10 minutes or until just tender.

Cook prawns on heated oiled grill plate (or grill or barbecue), uncovered, until changed in colour.

Combine onion and pineapple in medium bowl with coriander; serve with prawns and remaining chipotle paste.


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