1 Kg Prawns (Medium –Large) – shelled and de-veined
4 Slices Pineapple – finely sliced – retain the juice
6 Cocktail Cherries– diced
1 Small Tin Champignons – finely sliced
1 Small Tub Plain Yoghurt
Juice ½ Lemon
Rock Salt, Crushed Pepper
Wash Oranges and cut a zig-zag pattern in the top of each one. Remove the top of the orange and scoop out the flesh and cut into pieces, keeping the juice.
Combine the prawns, pineapple, cherries and mushrooms. In a separate bowl, mix pineapple, orange and lemon juice, yoghurt and salt and pepper.
Add prawn mixture into each Orange and pour juices over the mixture. Place prawns on side of each orange for decoration.
Place in the fridge for a minimum of 4 hours to allow the juices to soak into the prawns.
Serve on a plate with parsley garnish .