Moorea Prawns and Pineapple Salad. As if the turquoise waters and white sand of French Polynesia’s Four Season’s Bora Bora Hotel aren’t already enough!
You’ll have to make a quick trip to an Asian market for some of the vinaigrette ingredients, but it’s worth the effort.
The combination of shrimp, tomatoes, cucumbers, fresh pineapple and a zesty dressing with a bit of kick is absolutely delicious. You’ll never guess the secret ingredients to the dressing.
1 cup (.25 kg) fresh pineapple cubed
1/2 cup (.10 kg) cherry tomato cut in half
1/3 cup (.08 kg)red onion chopped
2/3 cup (.15 kg) cucumber diced
1/4 cup fresh cilantro
12 pieces peeled prawns (26/30 per pound)
2 tablespoons chili vinaigrette
1 cup + 1 tablespoon (250 grams) distilled white vinegar
1/3 cup (80 grams) sugar palm
1/3 cup (80 grams) fish sauce
3 garlic cloves
1 keffir lime leaf
1 red fresh crushed chili
1 heaping tablespoon fresh mint leaves (2 gr)
In a bowl, mix the tomato, onion, cucumber & fresh cilantro with chili vinaigrette.
Sear the prawns for 30 seconds each side.
Deglaze the pan with the chili vinaigrette.
Plate the combined ingredients.
Arrange prawns around the salad and top with fresh pineapple.
Thank you, Executive Chef Nicolals Boutin, for sharing this delicious recipe.
-The Gourmet Review