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Home > Selector Magazine > Food > Dan Hong’s grilled king prawns with seaweed salsa verde
Dan Hongs Grilled King Prawns With Seaweed Salsa Verde Recipe
Food

Dan Hong’s grilled king prawns with seaweed salsa verde

Preparation time
25 minutes
Cooking time
3 minutes
Serves
6 as a shared dish

Ingredients

  • 12 large king prawns
  • Lemon wedges for garnish

Seaweed salsa verde

  • 20g dried wakame (soaked, drained and finely chopped)
  • 1 bunch parsley, leaves only finely chopped
  • 40g capers in brine, drained, finely chopped
  • 6 salted anchovies, finely chopped
  • 1 bunch coriander, finely chopped
  • 1 bunch chives, finely chopped
  • 20g shio konbu (salted and seasoned shredded konbu), finely chopped
  • Juice and zest of 3 lemons
  • 30ml anchovy oil
  • 100ml extra virgin olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 50ml soy sauce

Note: Shio Konbu is lightly seasoned strips of konbu – the same product that Tetsuya uses for his ocean trout. It is available from Japanese grocers.

Method

  1. For salsa verde, place all ingredients in a bowl and mix to combine. Adjust seasoning by adding either salt, sugar or lemon juice. It should be salty and sour and a little sweet.
  2. Butterfly prawns by using a sharp knife to split them from the top of the prawn, do not totally cut through the prawn.
  3. Season the prawns then grill on a hot grill, cut side down for 1 minute then turn over and cook for a further 2 minutes until flesh is opaque. Be careful not to over cook. Serve with the seaweed salsa verde on the side and a few wedges of lemon.
Food
Preparation Time
25 minutes
Cooking Time
3 minutes
Serves
6 as a shared dish

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