- 2tbsp Thai fish sauce
- 1 pineapple, skin and core removed, then roughly chopped
- 1 garlic clove
- 2.5cm (1in) piece root ginger, peeled and chopped
- 2tbsp palm sugar (or light muscovado)
- 3tbsp soy sauce
- 24 large raw prawns (e.g. tiger), peeled, heads removed and cleaned with the tails left on
Whizz up the fish sauce, pineapple chunks, garlic, ginger, sugar and soy sauce in a blender. Reserve half a mugful of the liquid for the dressing. With the remaining mixture, marinate the prawns for 30 minutes to 1 hour.
Mix the salad ingredients together, adding the coriander just before serving. Place 2 prawns on each skewers, 4 if you prefer. Barbecue for a few minutes each side until pink throughout. Dress the salad with the remaining pineapple mixture and serve with the prawns.