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