A silver tray topped with juicy pink prawns with a green sauce on the side

Grilled prawns with roasted gooseberry salsa

  • serves 6
  • Easy

Believe it or not, prawns and gooseberries are made for each other. Try them together in this super simple BBQ recipe

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Prawns and gooseberries may sound like an odd combination but the sourness of gooseberries makes them a great substitute for tomatillos, which can be hard to find in the UK. Gooseberries vary widely in sweetness however, so add the sugar cautiously to ensure you have enough acidity. The salsa should be pleasantly sour.

*This recipe is gluten free according to industry standards

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Ingredients

  • whole shell-on large raw prawns 36
  • dried chilli flakes a few pinches

SALSA

  • green gooseberries 450g
  • onion 1 small
  • garlic 2 cloves
  • coriander a large handful of leaves, chopped
  • lime 1, juiced
  • green chillies 2, 1 left whole, 1 finely chopped
  • caster sugar 3 tsp

Method

  • Step 1

    Prepare the BBQ for direct cooking by spreading the coals in an even layer. Heat the oven to 200C/fan 180C/gas 6.

  • Step 2

    Put the gooseberries in a roasting dish and cook in the oven for 20 minutes, until collapsed and charred in places. Put in a blender or food processor with all the salsa ingredients  except the sugar and the finely chopped green chilli, and blend. Add a large pinch of seasoning, then add a tsp of sugar at a time until the salsa is pleasantly sweet and sour. Add the finely chopped chilli, and stir.

  • Step 3

    Toss the prawns with some seasoning and the chilli flakes, and cook on the BBQ for 1 minute on each side, or until pink. (Alternatively, heat a large frying pan or griddle pan over a high heat. Drizzle the prawns with a little oil then fry or griddle, in batches, for 1 minute on each side until charred and pink.) Serve immediately with the salsa.

We've got more than 30 other prawn recipes to try, right here!

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Nutritional Information

  • Kcals 100
  • Fat 0.8g
  • Saturates 0.2g
  • Carbs 9.6g
  • Sugars 9.3g
  • Fibre 2.9g
  • Protein 12.2g
  • Salt 0.4g
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