serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 12 large raw prawns, shelled, tails intact, intestinal tracts removed
- 3 tbsp coconut oil, melted
- 2 limes, halved
- 12 small corn tortillas
Pineapple jalapeno salsa
- ½ small pineapple, peeled and finely diced
- 1 red onion, finely diced
- 1 lime, zest and juice
- 1 small bunch coriander, roots and stems finely chopped, leaves coarsely chopped
- 1 tbsp chopped pickled jalapeno
- 1 jalapeno, seeded and finely chopped
Instructions
- Preheat a chargrill plate to high. Use a large sharp knife to butterfly the prawns from the underside. Brush with coconut oil and set aside.
- For the salsa, place the pineapple, onion, lime zest and juice, coriander roots and stems and the jalapeno in a bowl and stir to combine. Just before serving, stir through the coriander leaves.
- Chargrill the prawns for a few minutes on each side or until just cooked through. Place the lime halves on the grill plate at the same time and cook until the cut side is nicely caramelised.
- Grill the tortillas for a few seconds on each side or until just warmed through. Place on a plate and keep covered with a cloth as you go. Serve the salsa, prawns and tortillas with the grilled lime halves on the side for squeezing over.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
