It isn’t quite summer unless there are some prawns on the BBQ, am I right? What it better than prawns alone? Prawns with garlic, coriander and pineapple dipping sauce!

Prawns remind me of the beach, summer holidays and most importantly, family time. And with Christmas now not far off, there is loads menu planning for Christmas day!

I’m taking the leg work out of it for you with this recipe – a sure crowd pleaser, and also safe for those needing a low FODMAP option for anyone with a sensitive gut… and you still get the flavour of garlic thanks to the garlic infused extra virgin olive oil!

So how to?


600g raw, shelled prawns with tails attached
½ tbspn Cobram Estate Onion Infused Extra Virgin Olive Oil
Pinch sea salt
Handful each coriander and basil
3tbspn Cobram Estate Garlic Infused Extra Virgin Olive Oil
1 cup fresh pineapple


1. Heat Cobram Estate Onion Infused Extra Virgin Olive Oil in a fry pan
2. Once oil is warm, add prawns to the pan with a pinch of salt and cook for
2-3 minutes, then flip and finish cooking on the other side. Prawns will
turn white and a pinky/orange colour when cooked.
3. Meanwhile, place all other ingredients in a blender and pulse until smooth
to make the sauce.
4. Pour the sauce into a small dish ready to serve.
5. Take prawns from pan and arrange on a serving platter, along with the
Tip – if you like a bit of spice, add some fresh chilli, or swap 1tbspn of Cobram
Estate Garlic Infused Extra Virgin Olive Oil with Cobram Estate Chilli Infused Extra
Virgin Olive Oil
Serves 8 as a starter

Stay tuned for a couple of other up coming posts to help you get Christmas-menu ready!

Please note that from time to time I work with companies who’s products I love, to help spread the word of good nutrition, good times and how to be your healthiest self. I do only ever work with companies who are an authentic fit with my ethos.

About Chloe McLeod