Preparation
Prawn skewers:
- Make a marinade with olive oil, soy sauce, lemon juice, ginger, garlic clove, salt, sugar, pepper and coriander.
- Cut the salmon into 8 equal pieces, add to the marinade with the prawns and leave to marinate for at least 2 hours (or overnight).
- Remove the salmon and prawns from the marinade and drain.
- Cut the pineapple slices into 8 pieces each.
- Wash the courgettes and pat dry.
- Cut off the ends of the courgette and cut 4 long slices approx. 5mm thick with a cucumber slicer.
- Heat the oil in a pan, fry the courgette slices for 2-3 seconds on each side (this softens them and prevents them from breaking when skewered), drain on kitchen paper and season with salt and pepper.
- Thread the courgette slices in waves onto skewers, alternating a prawn with pineapple and a piece of salmon with pineapple between each turn (2 prawns and 2 pieces of salmon per skewer).
- Heat the deep fryer to 180°C.
- Whisk eggs with water or milk.
- Make a breadcrumb coating with flour, beaten eggs and panko.
- Turn the skewers first in flour, then in egg and finally in panko, fry in the deep fryer until golden brown and drain briefly on kitchen paper.
Tomato soup:
- Put the water and coconut milk in a pot.
- Stir in the GEFRO Organic Tomato Sauce and Soup with a whisk and bring to the boil once.
- Cut the pineapple slices into small pieces and stir into the soup.
- Divide the soup between 4 soup bowls (add a little coconut milk in the middle if necessary), arrange the skewers on top and serve.
Tips: The skewers can also be deep-fried in a pan with plenty of oil (about 2 cm high), turning the skewers once. Chicken can be used instead of prawns and salmon.
