Grilled Masala Prawns With Pineapple-Mint Raita

You love pineapples? I sure do... especially the sweet varieties and living in Tropical climate sure do have the best advantages to savour such juicy delicacies. It's one of my country’s oldest agro-based export-oriented industries and so popular that there is a Pineapple Muzeum to honor this humble fruit! You can view some footage of the Pineapple Muzeum (Muzium Nanas, loated in Pontian, Johor) and in Hawaii, a footage of how the pineapples are grown, harvest and processed :-)

For more information about pineapple, you can read them in my country's local Pineapple industry (look for the Pineapple Info/History on the right column) with with some recipes and the origin of Pineapple/Ananas.

Lately, I was craving for sweet pineapples and bought a large Josephine Pineapple from a local farmer's market. I used it up for cooking Pineapple Fish Curry and left with a quarter portion. As we all knew, pineapples not just great on its own but when pairing with seafood, meat, BBQ and even in curries, the tastes are heavenly! Besides adding sweetness to the food, it also adds tanginess and tenderized tough meat! Oh... beware if you try to use the juice as toner for face, it's very 'sharp' and may cause dryness and tightness on skin surface :-) I remembered once I was scolded by my mom because the pineapple juice dropped on the wooden flooring and left opaque blotches! :-P

So, here's a recipe of how I used up the last portion of Josephine Pineapple :-D Enjoy!

Grilled Masala Prawns With Pineapple-Mint Raita
Serves 2-4

20 Large Fresh Prawns

Red or Green Capsicums-seeded & cut to bite size wedges

OR
Green Chillies to taste
3-4 Tbl Oil

For Mustard Masala:

1 Tbl Ground Mustard Seeds ( I used freshly grounded Black Mustard Seeds)
1 Tbl Pounded Ginger
1 Tbl Pounded Garlic2 tsp Honey
1 tsp Salt

¾ tsp Ground Cumin
¾ tsp Ground Tumeric

For Pineapple-Mint Raita:

200 g Plain Natural Yoghurt-unsweetened

100 g Finely diced ripe Pineapple

2-3 Tbl finely chopped fresh Mint leaves

¼ tsp Ground Black Pepper

Small pinch of salt

Garnish:

Extra Mint

Method:

1. Remove heads and shells from prawns but leave the tails on. Devein the prawns.

2. Mix all the Masala ingredients together n a large bowl. Add prawns, stir and rub to coat prawns with the mix..Cover and allow to marinade in the fridge for 30 minutes.

3. Make raita just before serving: combine all ingredients in a bowl and mix well.

4. Thread the prawns onto the satay sticks, alternating them with capsicum wedges or Green chillies. Brush lightly with oil and grill until cooked through and lightly charred at the edges. Cook about 2-3 minutes each side, turning once.

5. Serve prawns hot, garnished with mint leaves and with raita on the side.

Note:

You can use ready grounded Mustard Seeds powder sold at Indian grocers or make your own by slow toasting mustard seeds until its fragrant and pops up. Let the grains cool down before grounding. Used according to the recipe and keep the rest in air tight container for next usage.

If you can't find black or yellow Mustard Seeds, you can use prepared bottled Wholegrain Mustard but adjust accordingly to your taste.

Fresh Thai Pineapple & Cucumber Salad

I love pineapples (Ananas comosus), a versatile fruit in which it's so sweeeeeeet and very fragrant as well! I like to use them not only in sweet desserts, drinks (what's Piña Colada without Pineapple!) or the local favourite like Pineapple Jam and Pineapple Tarts! It also gives extra tang (or a 'kick') of sweetness in savoury recipes like Pineapple Pajeri, Achar, Crab Curry, Salt Fish with Pineapple Curry, Sambals, Rojaks, Salad... The list is endless with such delicious fruit originated from southern part of Brazil and Paraguay. There are several types of pineapples hybrids that I love, available locally in Malaysia, mainly Moris (Gula Batu/Rock Sugar) Pineapple, Sarawak Pineapple, Honey Pineapple, Joesphine and Gandul Pineapple.

I remembered when I was little, I hate eating pineapples even though it's so delicious in my favourite Salt Fish & Pineapple Curry or Laksa. It's because of the dark brown 'eyes', bracts or spots which ever names it's known, caused my tongue to itch and hurt badly. My mom furiously scared when I ate pineapples with hands... :-D It's because the pineapple juice left blotches of marks on her vinyl flooring when dried... :-P Well, occasionally I still have the stings but I can handle it... with MucoAid :-P

Here's a fresh salad recipe that is very simple to make for a fuss-free hot Summer days gathering with family and friends over the BBQ... with cool and refreshing Piña Colada, of course!

Fresh Thai Pineapple & Cucumber Salad

Serves 2-4

¼ pc Fresh Pineapple ~ peeled, cored and dark brown 'eyes'/bracts removed*

( * I used only ¼ of 1 whole fresh pineapple)

2 nos Japanese Cucumbers (Kyuri) or 1 medium size cucumber

1 nos Red Onion ~ thinly sliced

1 bunch Watercress

1 Red Chilli ~ sliced thinly (optional)

Dressing:

3 Tbl Fresh Lime or Lemon juice

2 Tbl Soy Sauce

1 tsp Sugar

1 tsp Chilli Sauce

2 Tbl Fresh Mint ~ chopped (about 3-4 stalks)

Method:

1. Peel cucumbers and cut into halves lengthwise. With a small teaspoon, scoop out the seeds and cut into 1 cm pieces (you can leave the seeds on if you want, if you're using Japanese Cucumbers/Kyuri). Place it in a bowl.

2. Cut the pineapple also into 1 cm pieces and add to the cucumber.

3. Add in the sliced red onion and watercress. Mix well.

4. For the dressing; in another bowl, mix all ingredients with a whisk.

5. Pour the dressing over the salad and toss thoroughly. Serve in a salad bowl or individual plates. If you want extra spicy and hot, add some more sliced red chilli.

Note: To avoid the salad become watery, add the dressing only when you are about to serve. If you like, add some coarsely pounded toasted peanuts or any nuts of your choice.

Enjoy!