Prawns

Grilled king prawns with tomato, mint and chilli

Name: Grilled king prawns with tomato, mint and chilli
Yield: 4
Ingredients: 16 extra large green prawns; 3 roma tomatoes, deseeded and chopped; 1 long red chilli, finely chopped; Zest and juice of 1 lime, plus extra wedges to serve; 1⁄4 cup (60ml) extra virgin olive oil; 1⁄2 bunch mint, leaves chopped, plus extra leaves to serve; 1 red onion, finely chopped; 2 tbs chardonnay vinegar (or white wine vinegar)

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 26, 2016

"So much flavour, and yet so simple" - Matt Moran.

16 extra large green prawns
3 roma tomatoes, deseeded and chopped
1 long red chilli, finely chopped
Zest and juice of 1 lime, plus extra wedges to serve
1⁄4 cup (60ml) extra virgin olive oil
1⁄2 bunch mint, leaves chopped, plus extra leaves to serve
1 red onion, finely chopped
2 tbs chardonnay vinegar (or white wine vinegar)

Method

1.

Preheat the chargrill over high heat. Using a sharp knife, butterfly the prawns by cutting lengthways along the belly and through the head until they open out at. Remove vein and discard. Brush the flesh with 1 tbs oil and season.
2.

To make the salsa, combine the tomatoes, chilli, lime zest and juice, remaining olive oil, mint, onion and vinegar. Season and set aside.
3.

In batches, chargrill the prawns, cut side down, for 2-3 minutes then turn and cook for a further minute. Serve topped with the salsa and lime wedges.