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Prawns with Chilean salsa verde

By Phillippa Cheifitz
4 to 6 as a starter or 3 to 4 as a main course
Easy
20 minutes
5 to 10 minutes

Ingredients

  • 800 g large black tiger prawns, deveined and butterflied
  • Olive oil
  • For the Chilean salsa verde

  • 125 ml chopped fresh flat-leaf parsley
  • 125 ml chopped fresh coriander
  • 30 ml chopped onion
  • 2 cloves garlic, crushed
  • 30 ml olive oil
  • 2.5-5 ml chilli paste
  • Sea salt and ground black pepper, to taste

Method

Oil the prawns and arrange, flesh side up, on a grill pan.
Slide the prawns under a hot grill until they are opaque, starting to char and just cooked.
For the salsa, mix together all the ingredients. Serve with hot prawns and crusty bread.