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
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.
Ingredients
Method
- 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.