Coriander wrapped prawns with spicy pickle pineapple

  • For the spicy pickled pineapple
  • 2 tbsps diced red jalapeno
  • 2 tbsps diced white onion
  • 90ml rice wine vinegar
  • 200g 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 julienned red pepper
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.

Rule the Kitchen with More Recipe Faves

Pineapple Fried Rice
Pineapple Fried Rice
Time
10
Serves
6
Difficulty
Easy
Seafood Lettuce Wrap
Seafood Lettuce Wrap
Now playing...
3:20
Pineapple Recipes
Pineapple Recipes
Pineapple boat prawns with fruit salsa
Time
10
Serves
4
Difficulty
Med