Chili Prawns with Pineapple & Papaya Salsa Salad

Ingredients:

2 tbsp sunflower oil
1/2 fresh red chili, deseeded and chopped
1 small garlic clove, crushed
24 prawns
fresh parsley to garnish

Pineapple & Papaya Salsa:

1 small papaya, peeled, deseeded cut into 1/4-inch dice
1/2 small pineaple, peeled, cored cut into 1/4 inch-dice
1 spring onion, very finely chopped
1/2 red chili, desseded, finely chopped
1 small garlic clove, crushed
1 tsp lemon juice
1/4 tsp ground cumin
salt and pepper

Method:

1. To make salsa, put all the ingredients in a large bowl. Adjust lemon juice, cumin, salt and pepper totaste if necessery.Cover and chill until required, ideally at last 2 hours.

2. Heat a wok over a high heat. Add the oil and swirl around, then add the chilli and garlic and stir-fry for 30 seconds. Add the prawns and stir-fry for 2-3 minutes until the prawns are cooced through, become pink and curl.

3. Tip the prawns, garlic and any oil left in the wok into a heatproof bowl and leave the prawns to cool and marinate in the chilli oil. When the prawns are completely cool, cover the bowl and chill for at least 2 hours.

4. When ready to serve, give the salsa a stir and adjust the seasoning, if necessary. Arrange a mound of salsa on each of 4 plates. Remove the prawns from marinade and divide betveen plates. Sprinkle with parsley and serve.