Ingredients
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24 medium size (cleaned) Prawns from one of the Blue Island Fish Markets
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3 aubergines
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1 teaspoon turmeric
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1 cup olive oil
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1 red onion, finely chopped
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2 teaspoons cumin
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2 cloves garlic, finely chopped
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1 teaspoon dried coriander
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1/2 teaspoon fennel seeds
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2 teaspoons ginger, grated
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1 small red chilli pepper, seeds removed and finely chopped
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1 tablespoon white vinegar
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1 tablespoon brown sugar
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1 tablespoon lime juice
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1/4 cup fresh coriander leaves, chopped
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3 tomatoes, cut into cubes
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Salt
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1 tin pineapple, without the juice and finely chopped
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10 wooden skewers
Instructions
Ask at one of the Blue Island Fish Markets to clean the prawns.
Wash the aubergines and cut them into medium slices. Lay them on a baking tray and add the salt and turmeric. Let them marinate for 1 hour.
Wash the prawns and put 2 or 3 on each wooden skewer.
Then put a cupful of olive oil in a large frying pan over a medium heat. Fry the aubergines for 10 minutes on each side.
At the same time, heat ¼ cup of oil in a medium size frying pan and add the red onion, garlic, ginger, fennel, coriander, cumin and chili pepper, stirring occasionally for 8 minutes. Add the vinegar, sugar and tomatoes and stir until smooth. Leave to cool and mix with the aubergines.
Finally, drizzle the prawns with olive oil, put them in the frying pan and add salt and black pepper on both sides. Cook each side for about 2 – 3 minutes. They can be then put on wooden skewers, if desired. Wet the skewers before putting on the prawns.
Put the chopped pineapple, fresh coriander and lime juice in a bowl.
Put the aubergine dip onto plates, add the pineapple mixture and serve with the prawns.
Bon appétit!
