Char-Grilled Tiger Prawns with Cherry Tomato and Green Chilli Salsa
Easter
Blogged by: Malvern Central
28 Feb 2023
(Serves 6 as a shared starter)
INGREDIENTS
- 1 kg large raw tiger prawns, peeled and deveined (tail left on) - Blu Fin
- 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 at
Colonial Fruit and
Woolworths.
![](/Upload/CharlestownSquare/Blog/Tiger-Prawns-recipe.jpeg)
Method
- To make the salsa, combine all ingredients in a bowl. Season with salt and pepper. Stir to combine. Set aside.
- 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.
- 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.
- Serve with the charred lemon wedges and the salsa.
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