The restaurant uses Argentinian Scarlets in this recipe to create a sweet lobster flavour or Sicilian red prawns.


  • 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


  • 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

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