Prawns with Chilean salsa verde

Prawns with Chilean salsa verde

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  • 4 to 6 as a starter or 3 to 4 as a main course
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 20 minutes
  • 5 to 10 minutes


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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