Glazed White Ecuadorian Prawns Recipe
Pique de Pina, Crisp Plantain, Coconut “Mousse”, Cilantro and Grilled Pineapple. Chef’s Notes: The earliest known story of this infamous drink, tells us of Puerto Rican pirate Roberto Cofresi, who gave his crew, experiencing low morale, a mix of pineapple, coconut, and white rum. Well, it’s time for us to lift your spirits with a taste of the Tropics. Richly glazed prawns sit atop grilled piquant pineapple, lavishly finished with a whipped savory coconut mousse and hints of spicy chili.
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Ingredients
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Prawns
Coconut Mousse
Pineapple and Plantain
Method
Preparation
Marinate the Prawns
In a bowl, combine olive oil, honey, soy sauce, minced garlic, red chili flakes, salt, and black pepper. Add the prawns and let marinate for at least 30 minutes.
Prepare the Coconut Mousse
In a mixing bowl, whip the coconut cream and whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract, and continue whipping until well combined. Refrigerate until ready to serve.
Cooking
Cook the Prawns
In a skillet over medium-high heat, add the marinated prawns and cook for about 2-3 minutes on each side, or until they are opaque and cooked through.
Assembly
Plate the Dish
On a plate, layer the grilled pineapple slices, top with the prawns, and dollop the coconut mousse on the side. Garnish with chopped cilantro.