This seafruit recipe is exotic and tasty all at once
1. Take the pineapple and slice vertically into quarters, leaving the leaves on each section. Cut the base of the pineapple off and then remove the core of each quarter.
2. Each quarter is then sliced into squares and alternate squares are pulled out. To do this, cut as close to the skin as possible and cut widthways, pulling alternate sections out slightly.
3. Defrost the prawns and mix into seafood sauce and add half of the lemon juice.
4. Place seafood and prawn mixture over the four pineapple boats.
5. Serve with a wedge of lemon.
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