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Recipe 20: Hibachi prawns with spicy salsa verde

Posted by Simon Lockrey on


Today, our guest cook Kim Howell (AKA Insta's @hungry_gc) is back with a new ravishing meal. Perfect for hot, social gatherings, this dish will transport you to a tropical paradise and will surely impress your guests. 

This delightful recipe combines the succulent flavours of grilled prawns with a zesty and spicy salsa verde.

The salsa verde, made with a blend of basil, parsley, mint, garlic, jalapeños, capers, anchovy fillets, lemon juice, and extra virgin olive oil, adds a burst of freshness and tanginess to the prawns.

The prawns are then grilled to perfection on a hibachi, resulting in a juicy and flavourful seafood delight. If you favour the ole, trusty Weber, got for it!

Serve this dish with a side of noodles or a fresh salad for a complete meal. So, grab your apron and fire up the hibachi - it's time to indulge in the tantalizing flavours of hibachi prawns with spicy salsa verde! You'll need:

- 1 bunch mint (Kim grabs this from her Glowpear)
- 1 bunch basil (Kim grabs this from her Glowpear)
- 1 bunch parsley (Kim grabs this from her Glowpear)
- 2 cloves garlic, roughly chopped
- 2 jalapeños, sliced
- 4 quality anchovy fillets
- 1 lemon, juiced
- 1 tablespoon capers
- 1 tablespoon caper brine
- 1/3 cup extra virgin olive oil
- Salt and pepper
- 12 king prawns, left whole (can leave vein in)

Begin by adding all the ingredients to a food processor. Pulse them until you achieve your desired consistency. Season with salt and pepper to your liking, and feel free to adjust the acidity or spiciness by adding a bit more lemon juice or chili to taste.

Take the prepared prawns and place them in a large bowl. Pour over half of the vibrant salsa verde, ensuring they are thoroughly coated.

Preheat your hibachi. Once it's sizzling hot, grill the prawns for 1-2 minutes on each side until they are perfectly cooked through. Then, transfer the succulent prawns to a serving plate and generously drizzle them with the remaining salsa verde.

Serve with Asian noodles and a cold glass of Sauvignon Blanc. We suggest a lovely Margaret River drop, like the Leeuwin Estate Art Series, or maybe from 
Forester Estate.

Also, follow out Kim's recipe process in this video.


Check out more of Kim's creations on Instagram today, or her previous recipe for us on making delicious bread!


For more tasty treats, check out other recipes by our very own Lloyd the Farmer.

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