Main Meals
Prawns with Chilean salsa verde
4 to 6 as a starter or 3 to 4 as a main course
Easy
20 minutes
5 to 10 minutes
Ingredients
Method
- 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
Ingredients
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.
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