Grilled King Prawns with Vietnamese salsa verde

Serves 6 as an entree
  • Steps
  • Ingredients


  • Make the Vietnamese salsa verde. Put garlic, ginger, lime leaves, chilli and herbs in a mini chopper and process using a stick blender until finely chopped. Add lime juice, soy and oil and blitz until combined. Reserve 2 tbs to serve.
  • Lay a prawn flat and with fingers flat on top to hold the prawn, using a serrated knife, butterfly the prawns along the back through the head, leaving connected at the legs. Remove vein and discard. Repeat with remaining prawns. Put in a large bowl. Add salsa verde and rub all over prawns.
  • Grill prawns. Heat a bbq grill plate to medium-high. Drizzle prawns with oil and season with salt and pepper.
  • Grill prawns shell-side down for 30 seconds to 1 minute. Turn and continue to baste with marinade and cook for further 30 seconds or until the shell starts to change colour and the flesh goes white.
  • Serve it up. Arrange prawns on a serving platter with lime cheeks. Drizzle with reserved Vietnamese salsa verde.

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