Serves 4 as an entrée
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.
24 medium-sized green prawns, peeled and deveined, tails intact Salt flakes and freshly ground black pepper, to taste
1⁄4 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
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, rocklobsters, yabby.
The Carousel thanks the Sydney Seafood School for this recipe. Visit here for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.