A delicious way to enjoy the fresh produce of Australian waters. 


  • 12 green king prawns

  • Salsa verde

  • 30g finely chopped mint

  • 30g finely chopped parsley

  • 40g finely chopped capers

  • 4 finely chopped anchovies

  • 6g garlic microplane

  • 50g white wine vinegar

  • Pinch ground white pepper

  • 20g extra virgin olive oil


  • 1.

    Place prawn belly side down on a chopping board.

  • 2.

    Using a sharp knife split the prawn lengthways starting from the head and finishing at the tail.

  • 3.

    Remove the black trail in the spine of the prawn.

  • 4.

    Be sure to keep all of the orange and yellow parts, as this is extremely tasty.

  • 5.

    Preheat your BBQ, making sure it is very hot.

  • 6.

    Place prawns shell side down on grill.

  • 7.

    Close lid of BBQ.

  • 8.

    Leave for 4 mins, or until flesh is just firm to touch.

  • 9.

    Arrange on plate, flesh side up.

  • 10.

    In a bowl mix mint, parsley, capers, anchovies, garlic, pepper.

  • 11.

    Add vinegar and olive oil.

  • 12.

    Cover prawns with salsa verde.

  • 13.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe from Brisbane-based restaurant GRECA, a contemporary take on the traditional Greek taverna. The menu celebrates the abundance of local produce and is well-suited to the warm climate.

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