Ingredients
-
For the apple röstis
4 Pink Lady® apples
1 lemon
125 g flour
2 eggs
3 sprigs of parsley
25 g butter
pepper
3 spring onions
rock salt
200 ml milk
Olive oil for cooking
-
For the King Prawns
2 tbsp soy sauce
6 tbsp dark rum
2 pinches of vanilla powder
1 half garlic clove
pepper
4 tbsp olive oil
1 victoria pineapple
4 tbsp of thyme honey
2 pinches of cayenne pepper
3 tbsp of muscovado sugar
24 king prawns
4 tbsp of cider vinegar
-
To serve
3 sprigs parsley
rock salt
Steps
Step 1/3 : For the apple röstis
- Grate the apples, squeeze over the lemon juice, drain in a colander. Cover with absorbent paper to remove any excess liquid.
- Chop the onions (including their green stems) and pan fry in 2 desserts spoons of oil.
- Chop the parsley. Set aside.
- In a bowl, beat the eggs and add the flour little by little, loosen with milk, then add the melted butter.
- Add the grated apple to the mixture, as well as the fried onions and parsley. Season.
- Heat a little oil in the bottom of the frying pan. Pour in a little of the mixture to form the round shape of the rösti. Cook for five minutes on either side. They should be golden. Set aside in a warm oven at 70°C.
Step 2/3 : For the King Prawns
- Shell and tail the prawns.
- Cut the pineapple into quarters lengthwise, then slice into chunks 1 cm thick.
- In a bowl, combine the honey, rum, vinegar, soy sauce, chili, vanilla, chopped garlic and oil.
- Allow the prawns to marinade for 30 minutes.
- Mix the sugar and pepper and add to the pineapple.
- Fill 8 skewers with 4 pineapple pieces and 3 king prawns.
- Lie the skewers on a pre-oiled hot plate, cook for a few minutes on either side.
Step 3/3 : To serve
- Chop the parsley.
- Serve the apple röstis with the prawn and pineapple skewers. Season with rock salt and add the parsley for decoration.
-
For the apple röstis
- 4 Pink Lady® apples
- 1 lemon
- 125 g flour
- 2 eggs
- 3 sprigs of parsley
- 25 g butter
- pepper
- 3 spring onions
- rock salt
- 200 ml milk
- Olive oil for cooking
-
For the King Prawns
- 2 tbsp soy sauce
- 6 tbsp dark rum
- 2 pinches of vanilla powder
- 1 half garlic clove
- pepper
- 4 tbsp olive oil
- 1 victoria pineapple
- 4 tbsp of thyme honey
- 2 pinches of cayenne pepper
- 3 tbsp of muscovado sugar
- 24 king prawns
- 4 tbsp of cider vinegar
-
To serve
- 3 sprigs parsley
- rock salt
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