Spicy Pineapple Cucumber Salad with Coconut Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g shrimp (s) without shell, fresh or frozen
- 1 egg white
- 50 g desiccated coconut
- 3 tablespoon oil
- 4 slices pineapple, fresh
- 1 cucumber (s), approx. 20 cm
- 0.5 ½ onion (s), red
- 1 piece (s) ginger, the size a walnut
- 0.5 ½ chilli pepper (s), red (amount depending on degree spiciness and taste)
- 2 tablespoon lime juice or lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw frozen shrimp. Then rinse off, pat dry, remove the intestines.
- Remove the skin and stalk from the pineapple slices. Cut the pulp into thinner segments. Wash the cucumber, cut in half lengthways, remove the seeds. Cut the cucumber into thin slices. Cut the peeled onion into very thin rings. Peel the ginger, grate it finely or press it through a garlic press. Halve the chilli lengthways, remove the seeds and cut the rest into rings. Mix the pineapple, cucumber slices, onion, ginger and chilli with the lemon juice, season with salt and pepper, leave to stand for about half an hour.
- Beat the egg white on a plate with a fork. Turn the prawns first in the egg white, then in the desiccated coconut, press the coconut down a little.
- Heat the oil in a pan, fry the prawns for about two to three minutes. Place on kitchen paper to allow the fat to drain off. Serve with the salad.
- Tip:
- The salad is suitable for finger food spoons if all the ingredients are finely diced. The prawns are placed on top.
- The prawns can be replaced with chicken breast strips, which are also tossed in desiccated coconut before frying.
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