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Chargrilled tiger prawns, black rice and roast chilli salsa

Chargrilled Tiger Prawns Recipe with Black Rice and Roast Chilli Salsa

Chargrilled tiger prawns, black rice and roast chilli salsa

Name: Chargrilled tiger prawns, black rice and roast chilli salsa
Total time: 50 min
Yield: Serves 4 as a starter
Ingredients: 120g wild rice; 200g cherry tomatoes halved; a handful of leaves basil; 1 lemon juiced; 1 tbsp olive oil; 400g raw whole shell-on tiger prawns; 4 red chillies; 1 tbsp red wine vinegar; 1 tbsp olive oil

Published: September 13, 2019 at 4:14 PM

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Serves 4 as a starter

Easy

Total time: 50 mins

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Recreate simple yet delicious sharing plates in your own home with this easy starter recipe from Notting Hill's Gold

Gluten free

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Alternatives

Complete the dish

The restaurant uses Argentinian Scarlets in this recipe to create a sweet lobster flavour or Sicilian red prawns. This recipe uses black rice - for more information on sourcing this ingredient, read our guide on what is black rice and where to buy it.

Looking for more prawn recipes? Try our garlic prawns, prawn tacos and tandoori king prawns.

Ingredients

Nutrition

120g wild rice
200g cherry tomatoes

halved
a handful of leaves basil
1 lemon

juiced
1 tbsp olive oil
400g raw whole shell-on tiger prawns

SALSA

4 red chillies
1 tbsp red wine vinegar
1 tbsp olive oil

Nutrition: per serving

kcal241
fat6.6g
saturates1g
carbs24.2g
sugars2.1g
fibre2.4g
protein20.1g
salt0.5g

Method

step 1

Cook the rice in a large pan of boiling water for 30 minutes or until the grains begin to burst from their skins and are cooked. Drain really well, run under cold water until cool, then drain again.
step 2

For the salsa, heat a BBQ or griddle pan to high and grill the chillies for 8-10 minutes, turning, until really charred. Put into a bowl, cover and leave for 20 minutes. Peel, remove the seeds and finely dice. Put into a bowl with the vinegar, oil and some seasoning.
step 3

Put the cherry tomatoes into a bowl with the basil leaves, lemon juice, olive oil and some seasoning, and mix until combined. Gently fold through the cooked rice.
step 4

Heat a BBQ or griddle pan to high and cook the prawns for 1-2 minutes on each side until charred, pink and cooked through. Put the rice salad onto 4 plates, adding the prawns and drizzling over the salsa to serve.

*This recipe is gluten-free according to industry standards

Discover more of our impressive prawn recipes here...

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