Coriander wrapped prawns with spicy pickle pineapple

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Recipe by: Guy Fieri

Ingredients

  • For the spicy pickled pineapple:

  • 2 tbsps Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced red jalapeno
  • 2 tbsps Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced white onion
  • 90ml rice wine vinegar
  • 200g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped pineapple, without juice
  • 30ml honey
  • 1 tsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper
  • For the prawns:

  • 12 prawns (21-25 count) raw, cut lengthwise in 1/2
  • Salt and pepper
  • 125ml milk
  • 1 egg
  • 24 wonton skins
  • 3 tbsps minced coriander leaves
  • 25g Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned red pepper

Use imperial measurements

Method

How to make Coriander wrapped prawns with spicy pickle pineapple

For the spicy pickle pineapple:
1) Heat the oil in a medium frying pan and fry the pepper and onions. Add the remianing ingredients and cook for 3 minutes.

2) Remove from the heat and leave to cool for one hour before using.

For the prawns:
1) Season the prawns with salt and pepper. Mix the milk and egg together to create an egg wash.

2) Brush a wonton wrapper with egg wash. Place 1/2 a prawn on one corner of the wrapper. Add a pinch of coriander, and 1 piece of red pepper, then roll up. Repeat to make 24 parcels.

3) Heat a little vegetable oil in a frying pan over a medium heat and fry the wrapped prawns, seam side down, until golden. Serve with the pineapple pickle.