Prawn and Pineapple Kerabu
Ingredients
300g medium-sized prawns, steamed, peeled and deveined
1 small ripe pineapple, cut into thin quarters
1 stalk ginger flower, shredded (only the pink flower bud)
1 tomato, diced
1 yellow onion, sliced thinly
Mint leaves for garnishing
Ingredients for sauce mixture:
2 tbsp packet stir-fried chili
100ml MARIGOLD Evaporated Creamer
1 tbsp white vinegar
1–2 tbsp caster sugar
(combined)
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Place steamed prawns, pineapple, ginger flower, onions and tomatoes together on a plate. Cover with cling wrap and leave it in the refrigerator until needed.
Just before serving, gently mix sauce mixture into chilled ingredients and garnish it with mint leaves.
For variety, add in some cooked squids.
