Crispy Prawns with Pineapple: an easy dish, with a refined flavor and presentation worthy of a restaurant. Surprise your guests
Crispy shrimp with pineapple sautéed in ginger and orange.
Recipe for 6 people.
Classic (no restrictions)
Preparation: 01:00
Interval: 00:00
TOOLS
1 cutting board(s), 1 colander(s), 3 bowl(s), 1 cutting ring (optional), 2 frying pan(es), 1 grater(s), 2 frying pan(es), 1 non-stick frying pan(es) (i) ), 1 wire whisk (optional), 1 deep plate(s), 1 grill (optional), 1 cooking brush(es)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Coconut rice ingredients
– 6 cups of boiling water
– salt to taste
– 2 1/4 cup(s) rice
– 150 ml of coconut milk
Ingredients Sauteed Pineapple
– 3 tablespoons ginger, grated
– 1 1/2 units dedo-de-moça pepper, seeded, chopped
– 3 tablespoons of sugar (depends on the acidity of the pineapple)
– 4 1/2 cup(s) orange juice
– 3 tablespoons of unsalted butter
– 6 pineapple slice(s), approximately 1.5 cm thick
– 3 teaspoons of lemon (juice)
– salt to taste
– pepper to taste
Ingredients Crispy shrimps
– 30 large cleaned shrimps
– 150 ml of milk (ice cream)
– 6 tablespoons of wheat flour
– 1 1/2 units of egg, lightly beaten
– 300 g of panko flour
-oil to taste (for frying)
– salt to taste
– pepper to taste
Finishing ingredients
– unsweetened dehydrated coconut to taste, toasted
– Sicilian lemon to taste (drops of juice)
– parsley to taste, chopped
PREPARATION:
1. Wash the rice in a colander and boil a pan with water (see quantities in the ingredients).
2. Season the cleaned shrimp with salt and pepper and set aside in the refrigerator in a bowl.
3. Cook the rice (see preparation).
4. Using a ring cutter or knife, peel and core the pineapple slices. Cut the slices into cubes of approximately 1.5 cm. Start preparing the pineapple stew (see preparation)
5. Heat a non-stick pan over medium heat, add the desiccated coconut and toast it, stirring, until it acquires a golden hue. Remove from pan and set aside in a bowl.
6. Wash, dry and finally chop the parsley. Book on absorbent paper.
PREPARATION:
Coconut rice: (do this step during pre-preparation)
1. Once the water boils, add the salt and rice.
2. Cook until tender (15 to 20 minutes).
3. Continue pre-preparation.
Pineapple sauté: (do this step during pre-preparation)
1. Grate the ginger. Wash, remove the seeds and chop the chilli.
2. In a pan, over low heat, melt the sugar until it becomes a light caramel. Brush the sides with water to prevent the residue from caramelizing.
3. Gradually add the orange juice, starting with a small amount. Once incorporated, stir over low heat until completely dissolved and continue to incorporate and stir until the entire amount of juice is filled. Add the ginger and reduce it over medium heat to half the volume.
4. In a pan, melt the butter, add the pineapple cubes and the chopped chilli and fry for a few minutes, stirring, until the pineapple caramelises.
5. Dip the pineapple cubes in the reduced orange juice and cook for 10 minutes.
6. Continue pre-preparation (step 5).
APPETITE OR DESSERT (optional):
If you have decided to prepare an appetizer or dessert, do it at the end of the preparation, since the recipe does not provide intervals.
Pineapple sauté:
1. Once the stew is reduced and thicker, add the lemon juice, salt and pepper.
2. Turn off the heat and set aside.
Coconut rice:
1. When the rice is almost ready, pour in the coconut milk and mix gently.
2. Turn off the heat and cover the pan.
3. Let the steaming finish.
4. Stir the burnt coconut into the rice, or save it for finishing if you prefer.
Crispy Shrimp:
1. In a bowl, with a whisk or fork, mix the cold milk with the wheat flour and the lightly beaten egg.
2. Add salt.
3. Place the panko flour in a shallow dish.
4. In a deep pan (for larger quantities of shrimp you may need to use more than one pan), add oil to about a finger’s depth.
5. Place on the heat to heat it: don’t let it get too hot otherwise the flour will burn.
6. First immerse the shrimp in the milk mixture.
7. Then, dip them in the panko flour and press so that it sticks well.
8. Immerse the prawns in the hot oil and let them brown, turning them to cover the entire surface.
9. Remove from the pan and drain on a wire rack or paper towel.
Pineapple sauté:
1. Turn the heat back on for the pineapple stew, just to warm it through.
FINALIZATION AND ASSEMBLY:
1. Arrange the rice on a plate or, if you prefer, place it in the center of the plates.
2. Place pineapple stew on another plate or place on top of rice on plates.
3. Sprinkle the toasted shredded coconut over the rice, if it has not already been mixed into the rice.
4. Arrange the shrimp around the rice and pineapple.
5. Sprinkle a few drops of lemon over the prawns and sprinkle chopped parsley all over the dish.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
