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Food

Dan Hong’s grilled king prawns with seaweed salsa verde

Preparation time
25 minutes
Cooking time
3 minutes
Serves
6 as a shared dish

Ingredients

  • 12 large king prawns
  • Lemon wedges for garnish

Seaweed salsa verde

  • 20g dried wakame (soaked, drained and finely chopped)
  • 1 bunch parsley, leaves only finely chopped
  • 40g capers in brine, drained, finely chopped
  • 6 salted anchovies, finely chopped
  • 1 bunch coriander, finely chopped
  • 1 bunch chives, finely chopped
  • 20g shio konbu (salted and seasoned shredded konbu), finely chopped
  • Juice and zest of 3 lemons
  • 30ml anchovy oil
  • 100ml extra virgin olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 50ml soy sauce

Note: Shio Konbu is lightly seasoned strips of konbu – the same product that Tetsuya uses for his ocean trout. It is available from Japanese grocers.

Method

  1. For salsa verde, place all ingredients in a bowl and mix to combine. Adjust seasoning by adding either salt, sugar or lemon juice. It should be salty and sour and a little sweet.
  2. Butterfly prawns by using a sharp knife to split them from the top of the prawn, do not totally cut through the prawn.
  3. Season the prawns then grill on a hot grill, cut side down for 1 minute then turn over and cook for a further 2 minutes until flesh is opaque. Be careful not to over cook. Serve with the seaweed salsa verde on the side and a few wedges of lemon.
Food
Preparation time
25 minutes
Cooking time
3 minutes
Serves
6 as a shared dish

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