I’m super excited about our new videos!!! If you’re not following us on Instagram please do so ASAP! @hitkitchenng The videos give you an idea of what the recipes should look like. This recipe has actually be up for a while but I finally made the video for it so I’m editing it to reflect that. Trust me guys it’s delicious!
Today I’m messing around with Fayrouz pineapple. Let me tell you Fayrouz doesn’t get the respect it deserves. I actually quite like it. Because it’s a really sweet drink, you can’t really reduce it too much else you’ll get a super sweet syrup that’s impossible to eat. One tip to making this a thicker sauce is to mix 2 tablespoons of corn starch with two tablespoons of water and stir it into the sauce. This will thicken it nicely. I chose not to do that because I wanted to pair this with prawns and prawns do not need a super thick sauce over powering their taste.
I decided to do a prawn and pineapple skewer to compliment the pineapple flavor of the drink. Prawns and pineapples always reminds me of the Caribbean. I’ve been dying to get out there and no one seems to want to give me a free trip. Issokay. There is God.
This recipe is amazing, sweet and sticky with the saltiness from the prawns coming through and a nice bite from the onion. Sigh. I was in heaven. I had a client order for delivery that day and I asked if they would like to try our new recipe and they said yes. I got their review and was given 95%. He said he took out 5% because he couldn’t chew on the prawn tails and suck the sauce out of them. Oga! na decoration now! Lol. So yea these are gonna be a staple now.
Also I’m thinking of adding a delivery service to the website. What do you think?
Enough talk.. on to the recipe.
*makes 9 skewers*
9 wooden skewers (soak in water for about an hour before use)
27 medium prawns
1 small pineapple (not too sweet)
1/2 large red onion cut into half inch strips
Kosher salt and freshly ground black pepper to taste
1 bottle Fayrouz
1/2 cup ketchup
1/3 cup brown sugar (reduce if you want is less sweet)
1/4 cup soy sauce
1 tablespoon chili flakes
1 teaspoon kosher salt
Season your prawns with salt and black pepper. Stir and set side
Peel and cut your pineapple.
TIP: You want wedges that are about half an inch to three quarters of an inch large
For your glaze, add all your ingredients into a pot and whisk to combine
Place your sauce on medium heat and bring it up to a boil.
TIP: Once it boils reduce the heat so it starts to simmer and let it cook for 30-45 minutes. You want it to reduce by about half.
While your sauce is simmering away assemble your skewers.
Start with a prawn followed by a cube of pineapple and then a couple pieces of onion.
TIP: If you have large prawns like I did in the video then two prawns per skewer works, if they are smaller you can do three.
Once your glaze is reduced and your skewers prepped
Take a brush and coat the skewers on both sides with your Fayrouz bbq sauce.
Cook the skewers in a non stick pan with a little oil for about 3-5 minutes on each side.
TIP: Pan searing with no oil will give you a slight char which mimics a grill. You can also grill them but it was raining when I made this so no grilling for me.
Coat them again once with the sauce while they’re cooking.
TIP: DO NOT use too much. You don’t want them to be too sweet
These are perfect for taking with you to the beach or picnic. They also make great finger foods at an event. Try them out and let me know what you think. Don’t forget to take a picture for the ‘gram (instagram) and tag @hitkitchenng