Pineapple pieces
Wild prawns, pineapple and coconut
An excellent source of protein and essential amino acids for our bodies, prawns are a perfect combination of sweet and sour. The exotic touch of pineapple and coconut milk completes this tasty recipe full of vitality...
- 4 people
- Preparation time : 30 min.
- Cooking time: 30 min.
Ingredients
- 1 tin of St Mamet pineapple pieces
- 1 stick of lemongrass
- 1 small piece of ginger
- 1 lime
- 1 bok choy
- 2 tbsp. olive oil
- 400ml coconut milk
- 1 bunch of mint
- 12 large wild prawns
- 8 shiitake mushrooms
- 2 large cloves of garlic
- 1 onion
- 1 nice sprig of thyme
Preparation
- Drain the pineapples, keeping some of the juice.
- Thin, wash and chop the Pak-Choi. Peel and chop the garlic cloves.
- Thin, wash and chop the mint.
- Cut the lemongrass stick in half lengthwise, remove the core, cut in half and chop finely.
- Clean the shiitake mushrooms and cut them into 4 pieces.
- Peel and chop the onion.
- Peel and finely chop the ginger.
- Peel the prawns and clean the heads and shells with water.
- In a large saucepan, fry the chopped onion with a spoonful of olive oil. Add the shells with the thyme after 2 minutes. Leave to sear for a further 5 minutes. Deglaze with 50cl of water and cook for 20 minutes. Filter after cooking.
- In a large wok or frying pan, heat the last spoonful of oil. Fry the garlic, bok choi, lemongrass, shiitake and ginger for 1 to 2 minutes. Add the prawns and pineapple (5 pieces of pineapple per person), salt and pepper and fry again for 1 to 2 minutes. Deglaze with 4 tbsp of pineapple juice and 15cl of carcass stock. Reduce for 2 minutes and add the coconut milk. Leave to reduce for a few more minutes.
Before serving, in hot plates, or as in the photo, ½ coconut, add the zest of a lime and the chopped mint. Enjoy hot. For those who like a spicy dish, add a little strong madras curry. The dish goes very well with steamed Thai or Camargue rice.
To make this recipe you will need :
