October 16, 2016

This chunky salsa is packed full of fresh, colourful ingredients. The wonderful flavours of coriander, paired with the sweetness of baby tomatoes, the heat of a jalapeño or two and the sharp, zingy tang of lime, make this salsa verde a perfect accompaniment to the smoky taste of chargrilled prawns. 


800 g Argentinian King Prawns

1/2 cup Extra virgin olive oil

3 Cloves garlic crushed

Pinch of chilli flakes

Juice of 2 limes

Tomato Salsa Verde:

1 1/2 cups Baby tomatoes quartered

1 Medium-large jalapeño seeded and diced

1/2 Red onion finely chopped

Clove garlic crushed

1/4 cup Roughly chopped fresh coriander

Juice of 2 limes

1/4 cup Extra virgin olive oil

1/2 tsp Salt

1/2 tsp Freshly ground black pepper


Tomato Salsa Verde:

1Place the quartered baby tomatoes, diced jalapeño, finely chopped red onion, crushed garlic and chopped coriander in a bowl. Mix all the ingredients together. Drizzle with olive oil, lime juice, season with salt and pepper and stir again. Place in the fridge for a couple of hours and remove just before serving.

Chargrilled Prawns:

1Place the deveined cleaned prawns in a bowl. Mix together olive oil, garlic, chilli flakes and lime juice. Pour this mixture over the prawns, cover with cling film and refrigerate for at least 30 mins, allowing the prawns to marinate.

2Heat a griddle pan on the stove (these prawns can also be done on the braai). Remove the prawns from the marinade, allowing the excess liquid to drain off. Cook the prawns for approx 4 mins on one side, turn and cook for another 2-3 mins until they are cooked through.

3Arrange on a platter and serve immediately with the chunky tomato salsa verde and few lime wedges.