Grilled Tiger Prawns, Heirloom Cherry Tomato, Nasturtium & Chives by The Sea, The Sea

< Back to Recipes

Grilled Tiger Prawns, Heirloom Cherry Tomato, Nasturtium & Chives

More by

Grilled Tiger Prawns, Heirloom Cherry Tomato, Nasturtium & Chives

Seafood

Starter

15 mins

Seafood

Easy

Serves

This tiger prawn dish is extremely easy to prepare and makes a great starter, light main or dinner party centre if you add a few more prawns. The heads aren't just left on for maximum visual effect - they impart a lot of their fantastic flavour in cooking too

Recipe courtesy of

Ingredients

4 tiger prawns deshelled, keep the head.
400 gr of cherry heirloom tomatoes
½ punnets of nasturtium leaves
1/3 of a bunch of chives
70 ml of olive oil
30 ml of red wine vinegar
Sea salt to season

Method

Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.

Method

Wash and cut the tomatoes in half, in a bowl add the tomatoes, olive oil, vinegar and a pinch of salt.
Rip the nasturtiums leaves, chop the chives not too small and mix with the previous preparation. Leave to macerate whilst grilling the prawns, sprinkle sea salt when grilling.
Serve the prawns over the tomatoes.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

Donate

More recipes to try