Prawns with Chilean salsa verde
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- Phillippa Cheifitz
- 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
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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.
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