The freshness of the pineapple salad is perfect with the honey prawns. For a mild flavour, choose blue gum or ironbark honey; for something a little stronger and more floral, try leatherwood or red gum.
Ingredients
- 750g medium green prawns
- 1 garlic clove, finely chopped
- 2cm piece fresh ginger, peeled, cut into thin matchsticks
- 1/3 cup Australian blue gum honey
- 2 teaspoons vegetable oil
- 1 teaspoon sesame seeds, toasted
- 250g pineapple, peeled, cored, finely diced
- 1 Lebanese cucumber, quartered, finely diced
- 2 green onions, thinly sliced
- 1/3 cup fresh coriander leaves
Method
- Step 1Peel and devein prawns, leaving tails intact. Using a small sharp knife, cut a slit along the back of each prawn, being careful not to cut all the way through. Place prawns in a glass or ceramic bowl. Add garlic, ginger and 1 tablespoon honey. Toss well to coat. Stand for 5 minutes.
- Step 2Meanwhile, place remaining honey and 2 tablespoons cold water in a small pan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 2 minutes.
- Step 3Heat a barbecue or hot plate over medium-high heat. Drizzle with oil. Cook prawns for 2 minutes each side or until charred and prawns are cooked through. Transfer to a bowl. Add sesame seeds and warm honey sauce. Season with salt and pepper. Toss to combine.
- Step 4Combine pineapple, cucumber, green onion and coriander in a bowl. Serve prawns topped with pineapple salad.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
986 kj
Energy
3.4g
Fat Total
0.4g
Saturated Fat
1.6g
Fibre
22.8g
Protein
158mg
Cholesterol
441mg
Sodium
28.3g
Carbs (total)
All nutrition values are per serve
Notes
Add a little fresh chopped, seeded red chilli to the salad for an extra zing.
- Author: Kim Coverdale & Tracey Meharg
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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