Blackened Prawns, Pineapple & Banana Relish, Cilantro-Macadamia Nut Pesto and Mango Coulis

Blackened Prawns, Pineapple & Banana Relish, Cilantro-Macadamia Nut Pesto and Mango Coulis

Ingredients

Serves: 1

  • Pineapple-Banana Relish:
  • 1/4 cup peeled, cored, diced pineapple
  • 1/4 cup diced, peeled bananas
  • 2 tablespoons Thai sweet chili sauce
  • 1 tablespoon diced red onion
  • 1 tablespoon diced yellow bell pepper
  • 1 tablespoon diced red bell pepper
  • 1 tablespoon chopped fresh Opal basil
  • 1 tablespoon Four Roses(R) bourbon
  • 1 teaspoon honey
  • Freshly ground salt, to taste
  • Cilantro-Macadamia Nut Pesto:
  • 1 bunch cilantro
  • 1/2 ounce macadamia nuts
  • 1 garlic clove, peeled
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon fresh squeezed lime juice
  • 1/2 ounce Parmesan cheese
  • 1 teaspoon Four Roses(R) bourbon
  • Pure olive oil, as needed
  • Salt and white pepper, to taste
  • Mango Coulis:
  • 2 fresh ripe Hayden mangoes
  • Water, as needed
  • Sugar, as needed
  • Blackened Prawns:
  • 3 prawns, peeled and deveined
  • 1 tablespoon blackened seasoning
  • 2 ounces olive oil

Preparation method

Prep: 45 mins     | Cook: 5 mins

  1. For Pineapple Banana Relish: Combine all ingredients, toss lightly. Let rest 30 minutes for flavours to develop.
  2. For Cilantro-Macadamia Nut Pesto: In a blender, combine first 6 ingredients. Slowly add bourbon, olive oil, salt and pepper until pesto reaches desired consistency and flavour.
  3. For Mango Coulis: Peel and slice mangoes against the grain. Puree in blender; adding water and sugar as needed.
  4. For Blackened Prawns: Dredge prawns in seasonings and sear on high heat. Keep warm for service.
  5. To serve, place 3 oz. of relish in centre of plate. Place 3 shrimp around the relish. Drizzle mango coulis and pesto sauces in eclectic form. Serve immediately. Garnish with a fresh sprig of opal basil.