Shrimp Skewers with Lemongrass and Pineapple

 

                    Serve with rice, sweet chilli sauce and a little soy sauce.

Serves 10

• 60 medium prawns, peeled, ideally with the tail
• 5 sticks of lemongrass, quartered lengthwise
• 2 cm fresh ginger, peeled and finely chopped
• 1 bunch of coriander leaves, peeled
• 1 fresh pineapple, peeled and cut into pieces about half a centimetre thick
• 6 slices of pork belly (bacon), cut into about ten large pieces of bacon
• The juice of 2 limes
• 90 ml vegetable oil
• Fleur de sel and freshly ground pepper

1. On the lemongrass stalks, alternately stick a piece of bacon, a prawn and a piece of pineapple; count 3 prawns per stalk, you will probably have to make a hole in the prawns and the pieces of bacon before sticking them because the lemongrass stalk is not very thick.
2. Mix the lemon juice with the ginger in a bowl and brush the skewers with this marinade; let stand for 30 minutes, stirring often.
3. In a large frying pan, heat the oil and grill the skewers for 3 to 4 minutes on each side; the shrimp and bacon should grill, the pineapple should caramelize slightly.
4. Quickly pour the marinade and coat the skewers with it; add salt, pepper and sprinkle with coriander, then serve immediately.

BON APPÉTIT