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.
Barbecued prawns with pico de gallo
Australian Gourmet Traveller fast seafood recipe for barbecued prawns with pico de gallo.
- 25 mins preparation
- 10 mins cooking
- Serves 6
Print
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
- 1Cut 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.
- 2Meanwhile, for pico de gallo, combine all ingredients in a bowl, season to taste and set aside.
- 3Heat 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.
Notes
Drink Suggestion: Fruity rosé. Drink suggestion by Max Allen