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This tasty salsa can be made a couple of hours ahead of time, with the prawns pan-fried or barbecued at the last minute. Serve them on individual plates or piled onto a platter for diners to help themselves.
INGREDIENTS:
24 medium-sized green Prawns, peeled and deveined, tails intact
Salt flakes and freshly ground black pepper, to taste
¼ cup extra virgin olive oil
Crusty bread, to serve
Zucchini, Tomato & Mint Salsa
2 large zucchini, finely diced
1 large tomato, finely diced
1 small red onion, finely diced
2 tablespoons finely chopped mint
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Salt flakes and freshly ground black pepper, to taste
METHOD:
Make Zucchini, Tomato & Mint Salsa: combine all ingredients and set aside.
Sprinkle Prawns generously with salt and pepper. Heat the olive oil in a large frying pan and cook the Prawns for 2-3 minutes on one side, until well coloured, then turn and cook for a further minute or 2 until they are just opaque all the way through.
Divide between plates, top with a generous spoonful of the salsa and serve with crusty bread.
ALTERNATIVE SPECIES:
Bugs, Marron, Redclaw, Rock Lobsters, Yabby.