Dan Hong’s grilled king prawns with seaweed salsa verde

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.