Jumbo Prawns with Pineapple and Tomato Salsa

Oriental cuisine is impossible to imagine without seafood—crabs, scallops, mussels, and, of course, prawns. They’ve been cherished for centuries, from the bustling port cities of Alexandria and Smyrna to the refined kitchens of ancient Greece, where prawns were always baked or fried, never boiled.

Jumbo prawns have long been a star in the culinary world, prized for their sweet, succulent flesh and versatility. This recipe pays homage to that history while embracing modern flavors. By grilling the prawns and pairing them with a bright pineapple and tomato salsa, we create a perfect balance of smokiness, acidity, and sweetness.

The key to mastering this dish lies in the preparation. Jumbo prawns demand quick, intense heat to retain their natural juiciness, while the salsa is all about the right combination of textures and flavors. The Chinese-style sweet and sour sauce ties everything together, adding depth to every bite. Simple, yet elegant, this dish is proof that the best cooking techniques have stood the test of time.

Jumbo Prawns with Pineapple and Tomato Salsa

A vibrant seafood dish combining smoky grilled prawns with a refreshing sweet and sour salsa

A perfect harmony of smoky grilled jumbo prawns, vibrant pineapple and tomato salsa, and a sweet and sour sauce that elevates every bite. A true celebration of bold flavors and fresh ingredients

Difficulty Level: Easy

Calories: 320

Cooking Time: 15 min

Servings: 2 person

Ingredients:

For the prawns

- Jumbo prawns – 4 pcs
- Salt – 5g (1 tsp)
- Black pepper – 5g (1 tsp)
- Olive oil – 30g (2 tbsp)

For the pineapple and tomato salsa

- Tomato – 1 pc (diced)
- Pineapple – 40g (1.5 oz, diced)
- Cucumber – 40g (1.5 oz, diced)
- Red onion – 30g (1 oz, finely chopped)
- Coriander – 10g (⅓ oz, chopped)
- Garlic – 5g (1 clove, minced)
- Lime juice – 10g (2 tsp)
- Sugar – 2 tsp

For the sweet and sour sauce

- Thai sweet chili sauce – 90g (3 oz)
- Plum sauce – 20g (0.7 oz)

Instructions:

For the pineapple and tomato salsa

Dice the tomato, cucumber, pineapple, and red onion.
Chop the garlic and coriander finely.
In a bowl, whisk together olive oil, sweet chili sauce, and plum sauce.
Pour the sauce over the diced ingredients, mix well.
Season with salt, pepper, lime juice, and sugar. Set aside.

For the prawns

Peel the prawns, leaving the head and tail intact.
Season with salt, pepper, and a drizzle of olive oil.
Grill the prawns over high heat for 3 minutes per side until slightly charred.
Transfer to an oven preheated to 180°C (350°F) and bake for 2 minutes to finish cooking.