- Yield: 8 Servings
- 4 tbsp sunflower oil
- 1 fresh red chile, seeded and chopped
- 1 garlic clove, crushed
- 48 shrimps
- chopped fresh parsley, to garnish
For the Pineapple & Papaya Salsa
- 1 large papaya, halved, seeded, peeled and cut into ¼-inch/5 mm dice
- 1 small pineapple, halved, cored, peeled and cut into ¼ inch/5 mm dice
- 2 scallions, very finely chopped
- 1 fresh red chile, or to taste, seeded and finely chopped
- 1 garlic clove, very finely chopped
- 2½ tsp lemon juice
- ½ tsp ground cumin
- ¼ tsp salt
- black pepper
How to Make It
- To make the salsa, put the papaya in a large bowl with the pineapple, scallions, chile, garlic, lemon juice, cumin, salt and pepper. Adjust the lemon juice, cumin, salt or pepper to taste, if necessary. Cover and chill until required, ideally at least 2 hours.
- Heat a wok over a high heat. Add the oil and swirl around, then add the chile and garlic and stir-fry for 20 seconds. Add the shrimp and stir-fry for 2–3 minutes until the shrimp are cooked through, become pink and curl.
- Tip the shrimps, garlic and any oil left in the wok into a heatproof bowl and leave the shrimp to cool and marinate in the chile oil. When the shrimps are completely cool, cover the bowl and chill for at least 2 hours.
- When ready to serve, give the salsa a stir and adjust the seasoning, if necessary. Arrange a mound of salsa on each of 8 plates. Remove the shrimp from the marinade and divide among plates. Sprinkle with parsley and serve.