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  • Pitahaya filled with prawn salad

Recept time 30 min.
Recept time 4
Recept time Frying pan

How about making a festive appetizer? Surprise your guests with this pitahaya filled with a delicious prawn salad. This appetizer is not only very tasty, but is also quick and easy to make. Which is great because it is hectic enough at Christmas time.


  • 1 clove garlic
  • 12 peeled raw prawns
  • 1 tbsp. olive oil
  • 80 g peas (frozen)
  • 2 red EAT ME pitahayas
  • 1 red bell pepper
  • 10 g fresh dill
  • 3 tbsp. mayonnaise
  • 1 tbsp. ketchup
  • ½ tsp Tabasco chipotle
  • salt and pepper

Let's get to work

  1. Crush the garlic. Mix the prawns with the garlic, olive oil and salt and pepper to taste. Heat the grill pan and grill the prawns over medium heat in approx. 3 minutes or until they turn a nice pink.
  2. Cook the peas approx. 2 minutes in boiling water. Drain them. Halve the pitahayas lengthwise and scoop out the flesh with a spoon. Keep the skins. Then cut the flesh in cubes. Cut the bell pepper and prawns into equal sized cubes and mix them with the pitahaya cubes in a mixing bowl. Chop the dill and add. Add the peas and mix well.
  3. Mix the mayonnaise with the ketchup and season with Tabasco, pepper and salt.
  4. Cut a piece off the underside of the pitahaya skins so that they remain standing on a plate. Fill them with the salad. Drizzle the sauce in zigzags on top.

More recipes with dill

Gambaspies met physalis bessen
Prawn skewer with physalis
Gamba op mango-flespompoenpuree
Gambas on mango-butternut squash puree
Gebakken witte asperges
Pan-fried white asparagus
Gambaspies met physalis bessen
Prawn skewer with physalis
Gebakken witte asperges
Pan-fried white asparagus

Read more about the used products

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