Quick Pan Fried Prawns with Tabbouleh Salsa
Succulent and sweet pan fried prawns served with juicy and vibrant tabbouleh salsa make a delicious, quick and refreshing meal.
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.