I couldn’t think of a better way to get things started here than with one of my all time favorite foods. Prawns. Steamed, boiled, sautéed, grilled, shells on or off, there’s nothing like them. This versatile little bug of the sea can do it all. Imagine my surprise when I first arrived in Sweden and found there was no such thing as a fresh, raw shrimp or prawn. I was floored. I had been living on Koh Tao, Thailand for the previous 5 months where I could walk up to a grill right on the beach and order colossal prawns. They were as big as my hand, caught just that morning and grilled right in front of me. Oh, the sights, sounds and smells…
After several months I’d finally resigned to a life with no grilled prawns. I could have all the pre-cooked frozen shrimp I wanted. Hell, they even have the heads attached. Pulled from the water and cooked right on the fishing boats in sea water. It’s an acquired taste I guess. The Swedish folk love them though. You can buy them by the bag full just like bulk candy. Grab your scoop and start shoveling. Thanks, maybe a few.
Then one day it happened. As I walked by the freezer at my local market I saw it. A 1kg bag of frozen raw prawns with the shells on. Sure they were frozen but I could cook them myself! Any. Way. I. Wanted! And I did. Luckily they remain in stock (for now) and my freezer is never without a bag.
Today I was in the mood for a lite snack and with plenty of fresh fruit in the house, tropical salsa and a little rocket sounded just right. There are so many variations of this salsa, it’s sort of a make it to taste dish. I used mango and pineapple. Perfect for an afternoon snack on a warm summer day. Add your favorite drink and enjoy.
Ingredients: (add or delete as you like)
1 Mango, small dice
1 1/2 Cups fresh pineapple, small dice
1 Cup red bell pepper, small dice
1/2 Small red onion, finely chopped
1 Tablespoon jalapeño, minced (seeds removed for less heat)
1 Tablespoon honey
1/2 Cup cilantro, coarse chop (reserve a bit for garnish)
Juice from 1 medium lime
A drizzle of olive oil
A splash of mango balsamic vinegar (needs a little acid)
Simply mix these ingredients, salt and pepper to taste and let it rest for about 15-20 minutes.
Serve with rocket or other mixed greens of your choice.
The prawns were coated in a little olive oil, salt & pepper, some finely chopped jalapeño then grilled.
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