King prawn brochettes flambéed with Cointreau, stir-fried pineapple, sweet & sour sauce
created by chef Samuel Albert
To be paired with the Winter Margarita
King prawn brochettes flambéed with Cointreau, stir-fried pineapple, sweet & sour sauce
created by chef Samuel Albert
To be paired with the Winter Margarita
Step 1
Peel the pineapple and carve medium sized balls with a melon baller. Sauter the pineapple balls with a bit of oil until a slightly golden. Remove them and keep the juice separately in a bowl.
Step 2
Stir-fry the king prawn in the same pan with a bit of oil until a nice coloration appears, then add the Cointreau.
Step 3
Take out the king prawn and add the juice to the pineapple juice, sugar, vinegar, cornflour, and boil them until the thickening of the sauce.
Step 4
On a brochette, jab the king prawn tail then the pineapple ball in the center to wrap the ball inside the prawn then jab the head of the prawn to keep the assemble unit firm in place.
Step 5
In a box, add the sauce and keep the brochette in it, to store in the fridge.
Step 6
Food presentation : serve one to two brochette per cocktails in a small container or directly on the top of the glass.
Step 7
(Chef tip) Add a bit of chili for a spicy sauce or a bit of paprika directly on top of the brochette. You can switch the king prawn for bananas for a vegan recipe. If you don’t own a melon baller, cut the pineapple in cubes.
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