If you;re not buying Australian prawns, this summer is the perfect time to change your ways! Lyndey Milan's Pineapple Carpaccio with Asian-style Prawns is best paired with a glass of Boydell's Verdelho 2019, as the pineapple element in this dish makes it an obvious choice with the tropical fruit flavours of the wine.
1 small or ½ large (900g) pineapple
700g (12 large) cooked king prawns, shelled, deveined
1 Lebanese cucumber, halved, deseeded and sliced on an angle
Handful mint leaves, very roughly chopped
50g (1/3 cup) unsalted cashews, toasted, roughly chopped
½ cup (45g) fried shallots
3 long red chillies (or to taste), deseeded and sliced
2 garlic cloves, finely chopped
1 tablespoon caster sugar
1/3 cup (80ml) fresh lime juice (2–3 limes)
3 teaspoons (15ml) fish sauce, or more to taste
1. Combine dressing ingredients in a screwtop jar and reserve.
2. Cut the top and base off the pineapple and, while sitting upright, carefully cut the outer skin and ‘eyes’ to remove. Cut into quarters and remove core. Slice coreless quarters very thinly and cover the base of four serving plates.
3. Combine beansprouts, prawns, cucumber and half each of the mint and dressing. Place in a mound in the centre of the pineapple on each plate, scatter with remaining mint and cashews. Drizzle with the rest of the dressing, top with fried shallots and serve.