Pineapple with mint and Prawns with mint & coriander

1 ripe pineapple
Juice of 1 lemon
Sugar to taste
2 drops of vanilla essence
Fresh mint to garnish
1 tablespoon mint leaves cut into thin strips ( for garnishing )

Cut pineapple flesh into chunks.

Place the pineapple in a bowl and sprinkle with sugar , lemon juice and vanilla essence.

Toss the pineapple to coat well, then cover and chill until ready to serve.

To serve, arrange on a serving plate and sprinkle with the mint strips. Decorate with a fresh mint spring.

750 g king prawns
1 onion, sliced
1 tablespoon cooking oil

1/3 cup fresh coriander leaves
1/4 cup fresh mint leaves
1 teaspoon sesame oil
1 tablespoon water
1 clove garlic , chopped
1 1/2 teaspoon ginger, chopped
1 tablespoon white vinegar
1/2 teaspoon cumin powder
1/2 teaspoon chilli powder
1/2 teaspoon fennel powder
1/2 teaspoon cardamom powder
1 teaspoon salt ( or to taste )

1, Shell and devein prawns, leaving tails intact.

2, Heat oil in non- stick pan / kadai. Fry onion, stirring continuously , until browned lightly.

3, Add mint - coriander paste, stirring, until fragrant. Stir in prawns, adjust salt, cover with a lid and cook for about 5 - 8 minutes or until tender. Serve with rice / chapati.