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






Skill level

Average: 3.2 (8 votes)


  • 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.


  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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.