BBQ prawns with roasted gooseberry salsa
- Preparation and cooking time
- Total time
- Serves 6
- 36 whole shell-on large raw prawns
- a few pinches dried chilli flakes
- 450g green gooseberries
- 1 small onion
- 2 cloves garlic
- a large handful of leaves coriander, chopped
- 1 lime, juiced
- 2 green chillies, 1 left whole, 1 finely chopped
- 3 tsp caster sugar
- 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.