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.