WELCOME TO
KWV cathedral cellar

This website is meant to be enjoyed by people of legal drinking age

I am of legal drinking age

Sorry! You need to be at least 18 to visit our website.

Coconut fried and grilled prawns with papino, red onion and coriander salsa and grilled pineapple

Easy to prepare

200g desiccated coconut
Some flour and beaten egg to cover the prawns
1 medium-sized papino or papaya, deseeded and peeled
1 medium-sized red onion, peeled
20g fresh coriander leaves
1 medium-sized pineapple, cut into 8 wedges with the skin on
Salt and pepper to taste

Pairing suggestion:

Cathedral Cellar Sauvignon Blanc 2018

Serves:

4

Prep time:

20 minutes

Cooking time:

10 minutes


Method:
  1. Pre-heat a griddle pan until it is smoking. You can also grill the prawns and pineapple on the braai.
  2. Drizzle some olive oil over the prawns with the shells and heads and pineapple wedges and grill until well charred and cooked. Keep aside.
  3. Toss the other half of the prawns without the shells and heads in some flour.
  4. Shake off excess flour and place the prawns inside some beaten eggs.
  5. Take the prawns out of the egg and crumb with the coconut.
  6. Place on a prepared baking tray and place in a very hot oven for 5-7 minutes or until the coconut has browned and the prawns are cooked.
  7. Cut the papino and red onion into small cubes and mix together.
  8. Finely chop the coriander and add to the papino and red onion. Season to taste.
  9. Serve the coconut crumbed prawns, grilled prawns and grilled pineapple with the papino salsa.