Preparation
Preparation 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.
Preparation of 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 2cm high), turning the skewers once.
- Chicken can be used instead of prawns and salmon.