Ease of Preparation: Easy
Yields: 6 servings
Ingredients
1½ kg of uncooked king prawns, veined and shelled with tails intact
5 small pieces of fresh ginger
225g can pineapple, crushed
1 mango, cubed
Marinade
Reserved pineapple juice
¼ cup of vegetable oil (60ml)
1 tablespoon fresh parsley, chopped (15ml)
1 teaspoon of fresh cilantro, chopped (5ml)
½ teaspoon of chili flakes (2.5ml)
Method
Cut ginger into thin sticks. Drain the crushed pineapple into a bowl, reserving the syrup for the marinade. Cut mango into cubes. Place pineapple, mango and ginger into a large seal-able plastic bag. Add the shrimp. Toss to coat. Place in the fridge to marinate overnight up to 24 hours.
In a separate bowl combine the pineapple juice, vegetable oil, parsley, cilantro and chili flakes. Cover the dish and place it in the fridge overnight.
Preheat the grill to high heat – approximately 425°F (5 steamboats). Place the shrimp on the grill and cook for approximately 4 minutes per side, basting with the marinade often.
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