Barbecued prawns with aji verde
SERVES 4 // PREP TIME 15 MINS // COOK 15 MINS
For these spiced-fuelled barbecued prawns we’ve paired extra-large, sustainably wild-caught prawns with aji verde, a spicy Peruvian green sauce. Pictured p98
2 tbsp extra-virgin olive oil
½ tsp sweet paprika
1 tbsp lemon juice
12 extra-large green prawns (110gm each; we use U6), heads removed, halved lengthways, cleaned Micro coriander and finger lime pearls, to serve
AJI VERDE
1 cup each (firmly packed) coriander and flat-leaf parsley leaves, coarsely chopped
1 jalapeño chilli, finely chopped
3 spring onions, thinly sliced
2 garlic cloves, finely chopped
2 tbsp lime juice
1 tsp finely grated lime zest
80 ml (⅓ cup) extra-virgin olive oil
1 Place oil, paprika and lemon juice in a large bowl, add prawns, season to taste and toss to coat.
2 Preheat a lightly greased barbecue or char-grill pan to high heat. Barbecue prawns, cut-side down, until charred (2 minutes), turn and cook until shells are charred and crisp (2-3 minutes).
Meanwhile, for aji verde, place ingredients in a large bowl,
