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King prawn, haloumi and pineapple skewers with lime, chilli and mint salsa

Name: King prawn, haloumi and pineapple skewers with lime, chilli and mint salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 16 long, thick stalks of rosemary, or skewers; 16 green king prawns, peeled, de-veined; 1/2 pineapple, peeled and cut into equal-sized chunks; 250g haloumi, cut into equal-sized chunks; 5 large red chillies, pricked with a fork; Finely grated zest & juice of 1 large lime; 1 tsp caster sugar; 5 tbs (100ml) peanut oil; 1/4 bunch of mint, leaves picked, chopped; 2-3 vine-ripened tomatoes, peeled, seeds removed, chopped

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20m

10m

King prawn, haloumi and pineapple skewers with lime, chilli and mint salsa

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by Ben O'Donoghue and Curtis Stone

Oct 03, 2015

A perfect tropical skewer combination for an easy barbecue meal.

16 long, thick stalks of rosemary, or bamboo skewers
16 green king prawns, peeled, de-veined
1/2 pineapple, peeled and cut into equal-sized chunks
250g haloumi, cut into equal-sized chunks

Salsa

5 large red chillies, pricked with a fork
Finely grated zest & juice of 1 large lime
1 tsp caster sugar
5 tbs (100ml) peanut oil
1/4 bunch of mint, leaves picked, chopped
2-3 vine-ripened tomatoes, peeled, seeds removed, chopped

Method

1.

Preheat a chargrill or barbecue to high.
2.

Strip leaves from the rosemary stalks, keeping a tuft at the top. Soaks stalks or skewers in cold water for 30 minutes to prevent them from burning.
3.

To make salsa, cook chillies on a hot chargrill pan or barbecue until charred all over. Place in a small bowl and cover with plastic wrap. When cool, remove skin and seeds and tear flesh into strips. Place in a clean bowl and toss with lime zest and juice, sugar, oil, mint and tomato.
4.

Thread one prawn, one piece of pineapple and one piece of cheese onto each skewer. Chargrill or barbecue for 5-8 minutes, turning occasionally, until prawns are cooked and pineapple and haloumi are slightly charred. Serve with a drizzle of salsa.