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The Salad:

  • Prawns, peeled, deveined, tails on 1.2 kg
  • Pineapple, cut into wedges 2 kg
  • Tomato, chopped 400 g
  • Green onions, sliced 100 g
  • Coriander, fresh, chopped 40 g
  • Chilli, puree 40 g
  1. The Salad:

    • Quickly barbecue the prawns and pineapple wedges with a little oil.
    • Combine the salsa ingredients together and set aside.
    • Combine the sauce ingredients together and set aside.
    • To serve, place the pineapple and prawns in a bowl and top with the salsa and sauce.