Char-Grilled Tiger Prawns with Cherry Tomato and Green Chilli Salsa
Easter
Blogged by: Pacific Fair 28 Feb 2023

(Serves 6 as a shared starter)

INGREDIENTS 

  • 1 kg large raw tiger prawns, peeled and deveined (tail left on) 
  • 2 tbsp extra virgin olive oil 
  • 1 tbsp lemon juice 
  • 1 tsp garlic powder 
  • 1 tsp dried chilli flakes 
  • ½ tsp smoked paprika 
  • Sea salt flakes and freshly ground black pepper 
  • 1-2 lemons, cut into thick wedges 
  • 1 green onion/shallot, trimmed and thinly sliced 
 

Tomato and Green Chilli Salsa 

  • 200g cherry tomatoes, chopped 
  • 1 long green chilli, deseeded and finely chopped 
  • 1 green onion/shallot, trimmed and thinly sliced 
  • 2 tbsp finely shredded mint leaves 
  • 1 garlic clove, crushed 
  • 2 tbsp extra virgin olive oil 
  • 2 tsp white wine vinegar 
Shop ingredients from our fresh food retailers.
 

Method

  1. To make the salsa, combine all ingredients in a bowl. Season with salt and pepper. Stir to combine. Set aside.  
  2. Pat prawns dry with paper towel. In a large bowl, mix oil, lemon juice, garlic powder, chilli flakes and paprika. Season with salt and pepper. Add prawns and toss to combine.  
  3. Preheat a greased char-grill pan over medium high heat.  Char-grill the lemon.  Transfer to a plate.  Drain marinade from the prawns.  Cook the prawns, in batches, for about 2 minutes on each side or until lightly charred and just cooked through. Scatter prawns with green onion. 
  4. Serve with the charred lemon wedges and the salsa. 

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