Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Dan Hong’s grilled king prawns with seaweed salsa verde 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 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. Butterfly prawns by using a sharp knife to split them from the top of the prawn, do not totally cut through the prawn. 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 Shop Dessert Wine Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline