Tiger Prawn Panini, Carrot-Almond Legumaise with Pineapple Salsa


by: Branna

Nice snack or take away, delicious.


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serves: 8


16 tiger prawns 16/20

2 white of leeks

1/2 spring onion

100 g soja sprouts

1/4 white tramazone bread or 1/2 toast bread

pepper & salt

Olive oil

Mixed salad


1/4 pineapple

20 g shallots

1/4 small red pepper

Olive oil

1/4 l white wine


liquid honey


Caster sugar

Carrot Legumaise

500 g carrots

75 g ground almonds

20 g ginger

5 cl safflower-oil

Caster sugar

pepper & salt


25 g butter

Nutrition Facts
Tiger Prawn Panini, Carrot-Almond Legumaise with Pineapple Salsa

Servings Per Recipe: 8

Amount per Serving

Calories: 414

  • Total Fat: 16.9 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 24.9 mg
  • Sodium: 651.9 mg
  • Total Carbs: 51.3 g
  •     Dietary Fiber: 5.7 g
  •     Sugars: 12.8 g
  • Protein: 11.8 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Prepare the salsa by peeling the pineapple, take out the seeds heart, cut into small pieces, save the pineapple juice.

2.  Peel the shallot and cut filmy.

3.  Cut the red pepper, take out the seeds and the seedlist.

4.  Simmer the shallots in some olive oil put in the pineapple pieces and the pineapple juice, stir well, put now the red pepper some mirin and the 5. white wine, honey and custar sugar. Stir all the time so it will not burn. Season with some salt.

5.  Let it cook until you have a nice jam thickness, season and let cool.

6.  For the legumaise, peel the carrots and cut in to small pieces.

7.  Peel the ginger and cut in to very small pieces (brunoise).

8.  Melt the butter and simmer the carrots, add some pepper and salt, let simmer for a few min.

9.  Add water until under and the ginger and let boil until all the water is evaporated. Stir from time to time so they wont burn.

10.  Put the carrots in to a blender and blend well until you get a nice smooth mashed substance add now the grounded almonds and let it blend

11.  Again so it will become again a smooth carrot mash.

12.  Add the safflower-oil so the mash will become a creamy texture.

13.  Let cool to room temperature.

14.  Panini

15.  Clean the tiger prawns remove the intestinal tube

16.  Prepare the leek by cutting it lengthwise and then in to fine strips (paysanne).

17.  Prepare the spring onions and cut them (en sifflet/biseaux).

18.  Clean the soya sprouts remove the roots.

19.  Take a wok and wok the tiger prawns in some olive oil, season them with pepper and salt, remove the prawn and let cool.

20.  Wok the leek, spring onions soya sprouts and season them also, keep the veggies al dente.

21.  Meanwhile cut the crust of the toast ans make slices of 10/10 cm.

22.  Take 8 slices and put a good bit of veggies on top.

23.  Put a small spoon of carrot-almond legumaise on top of the veggies, cut the tiger prawns in to 4 pieces and put them on top. Cover with the other half of the toast, squeeze well.

24.  Put the paninis in to a preheated oven of 240° under the grill of the oven.

25.  Let them color until golden brown, cut in to 2 equal pieces.

Cooks' note:
Serve on a plate with a good spoon of pineapple salsa and some mixed salad.

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