MSC certified banana prawns from the Australian Northern Prawn Fishery (1kg)
1 clove garlic, crushed
1 tsb chilli flakes
1/3 cup lime juice
¼ cup vegetable oil
½ pineapple, diced
Wasabi Coriander Dressing
1/3 Cup coriander, chopped
1 ½ tsb wasabi paste
½ cup mayo
1 ½ tsb lime juice
1 tsb water
Marinate the prawns: In a large bowl, mix crushed garlic and 1 tsb of chilli flakes. Add lime juice and vegetable oil and stir well. Add prawns and take to refrigetaror.
Wasabi coriander dressing: Chopped coriander, add wasabi paste, mayo, lime juice and water and stir well.
Throw pineapple on the grill, until golden. Add prawns to the barbecue until they turn white (cooked).
On a dish, add rocket and mint leaves, cucumber, pineapple, prawns and pour the wasabi dressing.
For methods go to our You Tube channel: Laura Wells at MSC
Sustainable Seafood Day: Friday March 11th, 2016
MSC are calling on Australians across the country to support the safeguard of the world's oceans by enjoying sustainable seafood. The lead up to Easter is the time of year Australians consume the most amount of seafood so it's a particularly relevant time of year.