Name: Pina colada prawns on pineapple and coconut salsa with coconut caviars. recipe by Afroz Shaikh at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2
Ingredients: For marination: 8 -10 big prawns; 1 tsp ginger; 2 tsp garlic; Salt to taste; 1/4 tsp crushed black pepper; 1 tbsp chopped parsley; 1/2 cup pineapple juice; 1/2 tsp Lemon Juice; 2 tbsp coconut powder; For coating: 2 tbsp coconut powder; 2 Tbsp Cornflour; For salsa: 2 cups pineapple finely chopped; 1 cup scrapped fresh coconut; 1/2 cup chopped parsley; 1/4 cup finely chopped onion; 1 green chilly finely chopped; 2 tsp Lemon juice; 2 tsp Lemon juice; For coconut caviar: 100 ml thick coconut milk; 15 gm Gelatine; Salt to taste; 1 tall glass chilled unflavored oil; 1 bowl of cold water.

ABOUT Pina colada prawns on pineapple and coconut salsa with coconut caviars. RECIPE

This is my innovation dish. Love prawns and love Hawaiian fruits so why not put all together, and I am big fan of Molecular Gastronomy so made caviar out of coconut milk.

Ingredients Serving: 2

For marination: 8 -10 big prawns
1 tsp ginger
2 tsp garlic
Salt to taste
1/4 tsp crushed black pepper
1 tbsp chopped parsley
1/2 cup pineapple juice
1/2 tsp Lemon Juice
2 tbsp coconut powder
For coating: 2 tbsp coconut powder
2 Tbsp Cornflour
For salsa: 2 cups pineapple finely chopped
1 cup scrapped fresh coconut
1/2 cup chopped parsley
1/4 cup finely chopped onion
1 green chilly finely chopped
2 tsp Lemon juice
2 tsp Lemon juice
For coconut caviar: 100 ml thick coconut milk
15 gm Gelatine
Salt to taste
1 tall glass chilled unflavored oil
1 bowl of cold water.

Instructions

Marinate the clean and deveined prawns in all the ingredients stated above and leave in fridge for at least 20 minutes.
After 20 minutes coat the prawns with cornflour and dry coconut mix well.
Preheat the Air fryer at 180 deg for 10 minutes. Place the prawns gently on the tray and spray or brush with oil and cook for 8 minutes or until done. Keep it aside for playing.
To make salsa, mix all ingredients of salsa together in a large bowl, cover and chill until ready to use.
To make coconut caviar, Place the oil in a tall glass in the freezer for at least 1-2 hour. It is better if you use a tall glass.
Once the oil has been in the freezer for at least 1 hour, put the Coconut milk in a pan, dissolve the gelatine and bring it to the boil, stirring constantly with a beater
Take off the heat. Wait a few minutes until the solution cold and it becomes little thick.
Fill a syringe with the coconut solution and put drop by drop into the cold oil.
The syringe needs to be high enough for the drops to sink when they get in contact with the oil.
Wait a few minutes and then remove them from the oil by passing them through a sieve and rinse them in water.
keep them in a covered container in the fridge for later use.
For plating, make a bed of of pineapple and coconut salsa on top place the airfried pina colada prawns and on top gently place coconut caviars.

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