This simple and delicious recipe pairs quick pan fried prawns with vibrant and juicy tabbouleh. One of the staples of Levantine cuisine, a traditional tabbouleh salad includes tomatoes, parsley, onion, lemon juice, olive oil and bulgur wheat. In this version, I swapped bulgur for fresh cucumber and turned the heat up by adding a dollop of aji amarillo paste.
The Flavour Affair:
Prawns + Salt + Pepper + Tabbouleh Salsa + Aji Amarillo Paste
The fresh flavours of tabbouleh go with pretty much any seafood or meats. And because the salsa contains rather basic ingredients, it is also a fun one to tweak. Depending on what you are serving it with, you can add heat, umami, bitter or sweet elements. Prawns (and scallops) that I use in this recipe are noticeably sweet and slightly briny, and the extra heat is perfect to brighten up the overall flavour.
Aji amarillo paste is made with yellow aji amarillo peppers that are native to Peru. They are quite fiery with sweet, slightly floral taste and fruity notes. The paste therefore goes particularly well with sweet-ish seafood such as shrimps, lobster or scallops.
If you don’t have a jar in the fridge, don’t invest into one just for this recipe. Swap it for for another spicy sauce with similar undertones, such as sweet chili sauce or sriracha. You can also keep things easy and just add a few dried chili flakes, or a couple of slices of fresh red chili.
Preparation tips for Quick Pan Fried Prawns with Tabbouleh Salsa:
- Start by preparing the salsa, but don’t do it in advance as it quickly becomes watery from the tomatoes. Chop the parsley, cucumbers, onions and the tomatoes, mince the garlic and add to a bowl. Wait with the seasonings until ready to serve.
- For an impressive presentation, go for larger prawns and ask the fishmonger for a butterfly cut with heads on. This is a popular cut for grilling: the shell is opened from the backside, cutting into the prawn about 3/4 through.
- You can use larger prawns for the show and smaller ones for the ‘bulk’. Have a couple of scallops? Throw them in, too!
- Before grilling, remove any impurities and flatten the prawns. Season with salt and pepper. Place the cut side down and cook for 3-4 minutes depending on the size. Sometimes it bends from the heat, in such case use a spatula to flatten it again on the pan.
- The prawns are cooked when the flesh has turned opaque and the shell is red.
- When ready to serve, add the chili paste and lemon juice to the tabbouleh, season with salt and mix well. Arrange the prawns on a plate cut size up and top generously with the salsa.
Options and Alternatives:
The beauty of this recipe is that it is both simple to make and easy to adapt. The versatility of tabbouleh salsa is incredible. You can use it with prawns or shrimps, scallops or calamari rings, grilled white fish or baked salmon. Check out this version with smaller shrimps bathing in the juicy tabbouleh – same ingredients yet a totally different look and feel:
You can also serve the salsa alongside steaks and koftas or liven up hearty stews and slow roasts. It also works well with some vegetables, especially cauliflower and eggplant. The options are endless, and the kitchen is your playground!
***
Quick Pan Fried Prawns with Tabbouleh Salsa
Equipment
- 1 Mixing Bowl
- 1 large griddle or regular pan
Ingredients
For the prawns:
- 8 large or jumbo prawns heads on, butterflied
- Salt and black pepper
- 3 tbsp olive oil divided
For the tabbouleh salsa:
- 2 medium cucumbers cut into small cubes
- 4 medium tomatoes cut into small cubes
- 1 small red onion finely chopped
- 1/2 cups finely chopped fresh parsley
- 1 clove of garlic minced
- 1 tbsp fresh lemon juice
- 1/2 tsp aji amarillo see notes
- 1/3 tsp rock salt
Instructions
- Combine chopped cucumbers, tomatoes, parsley, onions and garlic in a mixing bowl. Set aside.
- Wash the prawns and get rid of any impurities. Press to flatten and open in the middle
- Pat dry and season with salt and pepper.
- Heat 2 tbsp olive oil to high.
- Fry the prawns in 2 batches cut side down for 3-4 minutes until opaque and browned on the sides.
- If the prawns start to bend outwards, press them with a spatula.
- If the edges are still somewhat raw, flip and fry for an extra minute on the back side.
- Transfer to a serving plate cut side up.
- Add 1 tbsp lemon juice, 1/2 tsp aji amarillo paste and 1/3 tsp salt to the tabbouleh salsa and mix everything together.
- Top the shrimps with 1-2 generous scoops of salsa and add a couple more to the plate.
- Serve immediately.
Notes
- You can use sriracha, sweet chili sauce or fresh or dried chilies in place of aji amarillo paste.
- Tabbouleh salsa has a high water content and does not keep very well in the fridge. If possible, consume all immediately.
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