Recipe courtesy of Joaquin Ramirez

Prawns with Pineapple in Orange Sauce and Scented with Vanilla

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 to 4 servings
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1 cup orange juice

1 cup peeled prawns

1/4 cup sugar

3 slices cleaned pineapple, cut into pieces

1 vanilla bean, split lengthwise

6 tablespoons Sherry vinegar

1 teaspoon vanilla sugar

A few drops Worcestershire sauce

1/2 cup olive oil

Salt and freshly ground black pepper

3/4 cup assorted lettuce


  1. Bring the orange juice to a simmer in a saucepan. Add the prawns and cook just until the prawns are cooked through, about 3 minutes. Drain the prawns, reserving the orange juice.
  2. In a saute pan, add 1/4 cup of the sugar and the pineapple and cook over high heat for 30 seconds. Add the reserved orange juice and vanilla bean and cook for 3 minutes, until sugar is dissolved. Remove from the heat and let steep while you prepare the vinaigrette.
  3. Whisk together the sherry vinegar, vanilla sugar, and Worcestershire sauce. Add in 2 tablespoons of the pineapple liquid. Slowly whisk in the olive oil. Season, to taste, with salt and pepper.
  4. Place the greens on a platter. Remove the pineapple from the liquid and place on the greens. Top with the poached prawns. Drizzle with the vinaigrette.