Prawns marinated in papaya and peri-peri (grilled and flambéed) with a fresh and bright papaya & courgette slaw, topped with a fragrant and crunchy passion fruit & honey drizzle, and a papaya puree.
Papaya and peri-peri marinated grilled and flambéed ‘drunken’ whiskey prawns
- 1⁄4 papaya peeled and cut into chunks and blend to create a puree
- 2 teaspoons peri-peri sauce
- 2 prawns with shells on (Deveined and cleaned)
- Oil for pan
- 1 – 2 tots of whiskey
- Squeeze of lemon juice
Blend papaya chunks in a blender to create a puree.
Combine the blended papaya puree and peri-peri into a medium sized bowl.
Marinate the prawns with the combined mixture for 30 minutes.
On a medium – hot heat, heat a dash of oil and grill the prawns for approximately 3 minutes on each side.
Finally, flambé the prawns by adding in 1 – 2 tots of whiskey to the pan and lighting the whiskey with a lighter.
Just before plating squeeze lemon over the prawns.
Papaya and courgette slaw topped with a fragrant and crunchy passion fruit and honey drizzle
- 1⁄4 papaya peeled and slice into slaw like thin strips
- 1 small courgette slice into slaw like thin strips
- 1 passionfruit pulp and seeds
- 1 teaspoon honey
- Sprinkle of freshly chopped coriander
Peel the papaya and slice into slaw like thin strips.
Slice courgette into slaw like thin strips.
In a small bowl, combine the papaya and courgette strips with the pulp and seeds of the passionfruit and drizzle honey over.
Sprinkle fresh coriander over the slaw.
Cooling papaya puree
- 1/2 papaya peeled and cut into chunks and blend to create a puree
- 25ml of coconut milk
Blend papaya chunks and coconut milk in a blender to create a puree.
Put the puree into a squeeze bottle for plating.
Putting It Together
Place the slaw in the middle of the place, building it up to create some height.
Place the grilled prawns slightly over the slaw.
Squeeze out the puree elegantly creating a wave like style.
Bask in the sun and indulge in this starter for an instant island getaway.