The salasa verde is a great accompaniment to meat, seafood and vegetables or even as a salad dressing. 

Serves
4

Preparation

15min

Cooking

5min

Skill level

Easy
By
Average: 3.2 (8 votes)
Yum

Ingredients

  • 8 large raw green prawns, peeled, heads and tails intact, intestinal tract removed
  • Extra virgin olive oil, for drizzling
  • Salt and black pepper, to taste

 

Vine leaf salsa verde

  • 1 large garlic clove, peeled
  • 1 small French shallot, peeled
  • 2 anchovy fillets 
  • 1 small red chilli, seeds removed
  • 1 bunch flat–leaf parsley, leaves picked and washed 
  • 1 bunch mint, leaves picked and washed 
  • 100 g drained vine leaves in brine, stems removed
  • 200 ml extra virgin olive oil
  • 2 tbsp chardonnay vinegar
  • Juice of ½ lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. For the vine leaf salsa verde, in a large mortar and pestle, place the garlic, shallot, anchovies and chilli and pound into a paste. Add the parsley, mint, vine leaves and a small amount of olive oil. Keep pounding the mix until a paste starts to form, gradually adding more oil as you go. I prefer to keep a bit of texture to the salsa, but you can continue until you’ve reached your desired consistency. Once you’re there, add the vinegar and lemon juice.
  1. Preheat a chargrill pan or barbecue over high heat. Place the prawns in a bowl, add a drizzle of oil and a little salt and pepper and toss to coat. Grill for 2 – 3 minutes on both sides or until just cooked through. Serve immediately with the vine leaf salsa verde on the side.

 

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Photography by Adam Liaw.