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.
- 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
- 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.
Drink Suggestion: Fruity rosé. Drink suggestion by Max Allen
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