Name: Barbecued prawns with pico de gallo
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 24 large green king prawns (about 1.6kg); 2 tbsp olive oil; 1 garlic clove, finely chopped; 2 tsp ground coriander; Pico de gallo; 185 ml (¾ cup) extra-virgin olive oil; 3 green habanero chillies, or other hot green chilli, seeds removed, finely chopped; 2 spring onions, white part only, finely chopped; 2 small garlic cloves, finely chopped; 1 tsp white wine vinegar; ¼ tsp each ground cumin and coriander; 2 vine-ripened tomatoes, seeds removed, diced

Barbecued prawns with pico de gallo

Australian Gourmet Traveller fast seafood recipe for barbecued prawns with pico de gallo.

Serves 6

Prep

25M

Cook

10M

Total

35M

Adding a little ground coriander to the prawns gives them a deliciously spicy note when they’re grilled on the barbecue. Pico de gallo, a Mexican condiment translating as “rooster’s beak”, is a type of spicy salsa. It adds a fresh finish to the dish, and is the perfect addition to any barbecued seafood.

Ingredients

24 large green king prawns (about 1.6kg)

2 tbsp olive oil

1 garlic clove, finely chopped

2 tsp ground coriander

Pico de gallo

185 ml (¾ cup) extra-virgin olive oil

3 green habanero chillies, or other hot green chilli, seeds removed, finely chopped

2 spring onions, white part only, finely chopped

2 small garlic cloves, finely chopped

1 tsp white wine vinegar

¼ tsp each ground cumin and coriander

2 vine-ripened tomatoes, seeds removed, diced

Method

Main

1.Cut along the back of each prawn to open it up and butterfly, transfer to a tray. Combine oil, garlic and ground coriander in a small bowl, brush over prawns and refrigerate until required.

2.Meanwhile, for pico de gallo, combine all ingredients in a bowl, season to taste and set aside.

3.Heat a char-grill pan or barbecue to high heat. Grill prawns in batches until charred and just cooked, turning once (1-2 minutes each side). Transfer to a bowl and serve with pico di gallo.