Prawns Entertaining Side

Tequila prawns with pineapple carpaccio

Name: Tequila prawns with pineapple carpaccio
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 600g large green prawns, peeled (tails intact), deveined; 1 cup (250ml) blanco tequila, plus 1 tablespoon extra; 1 ripe pineapple, peeled, very thinly sliced (a mandoline is ideal); 1/2 cup (125ml) extra virgin olive oil; 1 teaspoon grated lime zest, plus 2 tablespoons lime juice; 1 red capsicum, thinly sliced; 1 orange or yellow capsicum, thinly sliced; 1 fresh jalapeño or long green chilli, seeds removed, finely chopped; 1 tablespoon finely chopped flat-leaf parsley, plus extra sprigs to garnish

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by Joanne Weir

Cooking teacher, author and television presenter

Oct 03, 2015

Get a taste of vibrant West Coast flavours with these tequila infused prawns.

600g large green prawns, peeled (tails intact), deveined
1 cup (250ml) blanco tequila, plus 1 tablespoon extra
1 ripe pineapple, peeled, very thinly sliced (a mandoline is ideal)
1/2 cup (125ml) extra virgin olive oil
1 teaspoon grated lime zest, plus 2 tablespoons lime juice
1 red capsicum, thinly sliced
1 orange or yellow capsicum, thinly sliced
1 fresh jalapeño or long green chilli, seeds removed, finely chopped
1 tablespoon finely chopped flat-leaf parsley, plus extra sprigs to garnish

Method

1.

Place the prawns, 1 cup (250ml) tequila, 2 tablespoons sea salt and 1 cup (250ml) of water in a bowl, then cover and marinate in the fridge for 10 minutes.
2.

Spread the pineapple slices evenly over a large serving platter. Drizzle 1/4 cup (60ml) oil over the pineapple and sprinkle with sea salt.
3.

In a small bowl, whisk the lime zest and juice with the remaining olive oil and tequila, then season with salt and pepper. Set the vinaigrette aside.
4.

Drain the prawns, reserving the tequila marinade. Place the marinade and 1 cup (250ml) water in a large frypan and bring to the boil. Add the prawns and simmer for 20 seconds. Remove from the heat and stand for 10 minutes or until the prawns are just cooked and almost firm.
5.

Drain the prawns, discarding the cooking liquid, then allow the prawns to cool.
6.

Toss the capsicum, prawns, vinaigrette and chopped parsley in a bowl. Scatter the prawn salad over the pineapple on the serving platter. Garnish with jalapeño and parsley sprigs.