Pineapple-marinated prawns

Savoury recipe
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Pineapple-marinated prawns


    • Ambient fruit purée : Pineapple - 150ml
    • Prawns
    • Olive oil - 80g
    • Wine vinegar - 30g
    • Pepper
    • Salt
    • 5 spices (Star anise, Cloves, Cinnamon, Sichuan pepper, Fennel seeds)

    In a large bowl, mix the marinade ingredients (oil, vinegar, pineapple puree and allspice mixture), add the previously shelled prawns and leave to marinate for 1 hour. Skewer and cook on the plancha or in the oven at 200°C, turn over halfway through. Serve with drinks or rice if the skewers are longer.

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    Ambient fruit purées

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