• 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

Suggestion:

• 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