Crispy exotic brochettes of prawns with breadcrumbs


Recipe preparation
  • In a salad bowl, mix the curry powder with the Breadcrumbs
  • In another bowl, mix the egg with salt and pepper
  • Put the prawns in the egg mix and then in the breadcrumbs with curry
  • Roll the pineapple pieces in powdered sugar
  • Make the brochettes, alternating prawns with pineapple pieces
  • In a pan, melt the butter with olive oil and brown the brochettes for 5 minutes on each side
  • Serve warm with green salad and balsamic vinegar


  • You can serve Basmati rice with raisins and pine kernels to accompany your dish
  • Eat your dish with a mango sauce: 2 mangos, 2 chopped shallots, 2 chopped garlic cloves, 2 tablespoons of lime juice and 1 tablespoon of olive oil
  • You can replace the prawns with monkfish or with scallops rolled in honey and breadcrumbs before you brown it with butter


  • 150 g of Tipiak Breadcrumbs
  • 1 tablespoon of curry powder
  • 1 egg
  • 3 tablespoons of powdered sugar
  • 500 g of peeled and cooked prawns (fresh or frozen)
  • 1 large diced pineapple
  • 20 g of butter
  • 1 tablespoon of olive oil
  • Salt, pepper

Used in the recipe

Products used

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Meridional parmentier