• 1h0min
  • 40min
  • Intermediate
  • 4 Portions
1 vote

Ingredients

For the apple röstis
  • 4 Pink Lady® apples
  • 1 lemon
  • 125 g flour
  • 2 eggs
  • 3 sprigs parsley
  • 25 g butter
  • pepper
  • 3 spring onions
  • 2 tbsp olive oil
  • rock salt
  • 200 ml milk
  • olive oil for cooking
For the King Prawns
  • 2 tbsp soy sauce
  • 6 tbsp dark rum
  • 2 pinches of vanilla powder
  • 1 half garlic glove
  • pepper
  • 4 tbsp olive oil
  • 1 victoria pineapple
  • 4 tbsp of thyme honey
  • 2 pinches of of cayenne pepper
  • 3 tbsp of muscovado sugar
  • 24 king prawns
  • 4 tbsp of cider vinegar
To serve
  • 3 sprigs parsley
  • rock salt

Stages

For the apple röstis
  1. Grate the apples, squeeze over the lemon juice, drain in a colander. Cover with absorbent paper to remove any excess liquid.
  2. Chop the onions (including their green stems) and pan fry in 2 desserts spoons of oil.
  3. Chop the parsley. Set aside.
  4. In a bowl, beat the eggs and add the flour little by little, loosen with milk, then add the melted butter.
  5. Add the grated apple to the mixture, as well as the fried onions and parsley. Season.
  6. Heat a little oil in the bottom of the frying pan. Pour in a little of the mixture to form the round shape of the rösti. Cook for five minutes on either side. They should be golden. Set aside in a warm oven at 70°C.
For the King Prawns
  1. Shell and tail the prawns.
  2. Cut the pineapple into quarters lengthwise, then slice into chunks 1 cm thick.
  3. In a bowl, combine the honey, rum, vinegar, soy sauce, chili, vanilla, chopped garlic and oil.
  4. Allow the prawns to marinade for 30 minutes.
  5. Mix the sugar and pepper and add to the pineapple.
  6. Fill 8 skewers with 4 pineapple pieces and 3 king prawns.
  7. Lie the skewers on a pre-oiled hot plate, cook for a few minutes on either side.
To serve
  1. Chop the parsley.
  2. Serve the apple röstis with the prawn and pineapple skewers. Season with rock salt and add the parsley for decoration.

Pink Lady® top tip

If you don\\\\’t have a hot plate, you can use a heavy-bottomed pan. Serve the marinade with the dish.

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