Prawn and pineapple ravioli with curry, orange and caramelized coconut

Ingredients for 4 people:

• 1 can coconut milk
• 2 large oranges (not juice oranges)
• Sugar
• Curry
• 300 g fresh pineapple
• 100 g shallots or red onions 
• Salt and pepper
• Lime or lemon peel
• Salt and white pepper
• 24 large prawns (can be frozen)

Preparation:

1. Simmer the coconut milk on a low heat in a wide frying pan. Let it reduce until practically all the liquid has evaporated and the contents caramelize (it should form small balls). Set aside.
2. Completely peel the oranges and then remove all the skin and pith separating each segment.
3. Heat the sugar in a saucepan. When it starts to caramelize, quickly dip the orange slices into it with care. Sprinkle with a pinch of curry and set aside.
4. Peel the pineapple, remove the core and the small black dots around it. Cut into cubes about half a centimetre on each side.
5. Peel and finely chop the onion. Cook it with the pineapple on the No Fat Grill. Season with sugar and let them cook for a few minutes. Season everything with salt and pepper and add the lime or lemon peel. Set aside.
6. Peel the prawns and devein them with a toothpick. Place a prawn on a piece of plastic wrap or baking paper. Cover with another piece of the same wrap or paper and press down on the prawn with a saucepan or the blade of a wide knife. Do the same with the other prawns. Set aside in the fridge.
7. Fill half of the prawns with the pineapple mixture. Cover with another prawn. Season with salt and pepper and cook them on the No Fat Grill for 4 minutes.
8. Serve the ravioli with the caramelized orange and coconut.
9. It will cool down quickly, so get a plate and enjoy!