Makes around 16
1 tbsp peanut oil
8 shallots, thinly sliced
2 tbsp crunchy peanut butter
1 tbsp brown sugar
2 tbsp soy sauce
1 tbsp fish sauce
16 prawns, cooked and cooled
1 small pineapple, peeled, cored and chopped into bite-sized chunks
Juice of 1 lime
1 red chilli, thinly sliced
1 tbsp roasted peanuts, chopped
2 tbsp fresh coriander leaves, picked
- Heat the peanut oil in a pan over a medium high heat and cook the shallots for 4-5
minutes until golden brown.
- Turn the heat to medium-low and add the peanut butter, sugar, soy sauce and fish
sauce. Stir until the sugar has dissolved, then allow to cool completely. Stir in the cooked prawns and turn to coat.
- Arrange the pineapple pieces on a serving plate and spoon a little of the sauce on top of
each. Use a vertical cocktail stick to secure a prawn onto each one.
- Squeeze over some lime juice and decorate each bite with a slice of chilli, a sprinkle of
chopped peanuts and a coriander leaf.
Per Serving 64kcals, 2.5g fat (0.5g saturated), 4.7g carbs (2.4g sugars), 6.1g protein, 0.4g fibre, 0.264g sodium