Festa Monini: colors, sounds and tastes of Umbria

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Prawns with pineapple and coconut

Medium
50 MIN

Ingredients

FOR 4 SERVINGS
Fresh chilli pepper
1
Fresh pineapple
1
Extra Virgin olive oil
3 spoons
Curry powder
1 spoon
Chopped fresh dill
2 spoons
Dessicated Coconut
6 spoons
Salt
as needed
Prawns
400 g

Preparation

  1. Clean the chilli pepper and cut it into round slices. Clean and cut the pineapple pulp into triangles. In a non-stick fry pan, brown the pineapple in hot oil, 1 minute on each side. Then lower the heat. If you prefer, add a little sugar and continue cooking for a further 7 to 8 minutes on low heat, adding, if necessary, 5 centilitres of water.
  2. Add prawns, curry powder and chilli pepper. Salt to taste, mix and continue cooking for a further 7 to 8 minutes, with a low flame, stirring often.
  3. Once cooked, add coconut, mix and serve on hot plates. Garnish with coriander and serve.

A little extra

The balanced flavour of Monini's Extra Virgin Classico is ideal in cooking.