Ingredients for 4 people:
- 100 g pineapple, sliced, peeled and cored
- 100 g courgette
- Salt, black pepper
- 100 g shiitake mushrooms
- 400 g peeled Norway lobster tails (scampi)
For the sauce:
- 20 g sunflower oil
- 1 sprig citronella
- A piece fresh ginger (1-3 cm)
- 1 Thai red chilli
- 100 g coconut milk
Preparation:
For the sauce:
- Peel the sprig of citronella. Chop finely and soak in sunflower oil for 2 minutes with the peeled and minced ginger and chopped chilli.
- Add the coconut milk and cook the mixture until it has reduced by half.
- Strain the sauce.
Preparation:
For the scampi:
- Grill the pineapple slices on the No Fat Grill until golden brown. Set aside.
- Cut the courgette into slices half a centimetre thick. Brown them on the No Fat Grill. Season with salt and pepper and set aside.
- Do the same with the shiitake mushrooms.
- Grill the scampi on the No Fat Grill for 2 minutes. Season with salt and pepper.
- Arrange a bed of pineapple, courgette and shiitake mushrooms, and then place the scampi on top. Drizzle with the sauce.