Portion: Serves 8
2 tbsp honey
1 tbsp soy sauce
1 tsp Dijon mustard
32 tiger prawns (about 1 lb), peeled and deveined
1 to 2 bottles Corona
salt and pepper to taste
1 16 oz. can pineapple tidbits
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced red onion
1 tbsp fresh lime juice
2.5 tsp chopped jalapeno chili pepper
1/4 tsp grated lime peel
salt to taste
To make salsa: Combine all ingredients. Mix well. Season with salt. Set aside.
Cut lime in half. Set one half aside and juice the other half.
To make glaze: Whisk together honey, lime juice, soy sauce and mustard and set glaze aside.
Thread 4 prawns onto each of eight bamboo skewers.
Pour Corona into a large pot set over medium heat. There should be at least 1/4 inch of liquid at the bottom of the pot. . Bring beer to a simmer.
Season the skewers with salt and pepper, then put skewers in a steamer. Squeeze the remaining lime half over the skewers. Place on a steaming rack in the pot, cover and steam until the prawns are cooked through, about 5 minutes.
Remove the kebabs from the steamer and brush with glaze. Serve immediately with pineapple salsa.