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If you love prawns and pineapple you'll swoon over this orgasmic appetizer that doubles as a main course.
Serves 6 as an appetizer or 2 as a main course
4 cloves roasted garlic (method below)
2 ounces squeezable lemon grass (produce dept. of super market)
2 tblsp fresh grated ginger - peel and use a fine metal or wood grater
2 tblsp sweet chili sauce
16 - 24 prawns - peeled with tail removed pre-slit
1 pkg square wonton wrappers
Oil for frying
1/2 a med sized pineapple - peeled, cored, cut into bite size pieces
1 sm red pepper seeded - cut into bite size pieces
1 sm red onion - diced
1 sm jalapeno pepper - diced(optional or use 1/2)
Fresh or bottled lime juice to taste
3 sprigs each pineapple and perfume or regular mint - chopped
1 or 2 tblsp parsley or cilantro - chopped
Small amount of oil for 'grilling' or browning
Method Roasted garlic
When garlic is roasted it loses its characteristic bite and harsh taste. It turns into a mildly sweet vegetable and becomes soft and silky.
Cut off the top third of a large head of garlic to expose the cloves. Drizzle with extra virgin olive oil, wrap in foil and bake at 400F (200C) for approximately 40 to 60 minutes or until garlic is soft and slightly brown. When cool to the touch peel away skin , leaving cloves in tact, mash 4 cloves slightly with a fork. Remaining cloves can be refrigerated for 2 or 3 days.
Heat a small amout of oil in a medium fry pan (cast iron preferrably) and combine pineapple, red pepper, onion and jalapeno. 'Grill' on medium high until ingredients are nicely charred or browned, stir mixture frequently. Remove from heat and let cool.Once cooled add lime juice mint and parsley or cilantro, toss gently to mix. Taste and adjust seasoning if required. Salt can be added, but not necessary.
Combine roasted garlic, lemon grass, ginger and sweet chili sauce in small bowl or use a medium sized mortar and pestle. If prawns are not pre-slit carefully cut them down the back lengthwise, don't cut all the way through. Gently open prawn and place a small amount of mixture inside each one. Wrap each prawn with a wonton wrapper corner to corner to form an envelope. In non-stick frying pan heat small amount of oil on medium high (adding more as required), fry wrapped prawns about 1 min per side or until wrappers are golden and prawns pink. If prawns are overcooked they will become chewy. Blot with paper towel if necessary.
Serve with salad and rice pilaf for a main course