+

Hawaiian Shrimp Salad:

  • Prawns, peeled, deveined, tails on 1.2 kg
  • Pineapple, cut into wedges 2.0 kg
  • Tomatoes, chopped 400.0 g
  • Green onions, sliced 100.0 g
  • Coriander, fresh, finely chopped 40.0 g
  • Tomato paste 100.0 g
  • Chilli, puree 40.0 g
  1. Hawaiian Shrimp Salad:

    • Quick barbecue the prawns and pineapple wedges with a little oil.
    • Combine the salsa ingredients together and set aside.
    • Combine the sauce ingredients together and set aside.
    • To serve, place the pineapple and prawns in a bowl and top with the salsa and sauce.