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Sizzling BBQ garlic butter prawn sliders with a green and gold tomato salsa

Yields1 ServingPrep Time25 minsCook Time10 minsTotal Time35 mins

Slide right into Australia Day with these green and gold beauties.

Sizzling BBQ garlic butter prawn sliders with a green and gold tomato salsa

 24 large green Australian prawns, peeled and deveined
 Olive oil for brushing
 100 g butter
 3 cloves garlic finely chopped
 1 tbsp finely chopped parsley
 2 tbsp lemon juice
 12 brioche sliders
 Mayonnaise to serve
 Fresh watercress to serve
Green and Gold Salsa
 4 large yellow tomatoes chopped
 200 g yellow cherry tomatoes cut into quarters
 2 green chillies sliced
 1 tsp caster sugar
 2 tsp red wine vinegar
 2 tbsp olive oil
 Sea salt and freshly cracked black pepper
 1 cup coriander leaves
 1 cup parsley leaves
To make the salsa:
1

Place the tomatoes, chillies, sugar, vinegar and olive oil in a bowl, season with salt and pepper and set aside for 10 minutes to allow flavours to develop. Just before serving add the coriander and parsley and toss to combine.

To make the prawns:
2

Preheat a bbq or grill pan over high heat.

3

Brush prawns with oil and place on the barbecue. Grill for 1-2 minutes each side.

4

Heat butter in a large frying pan, add garlic and cook for 4 minutes or until it starts to turn golden.

5

Add the chargrilled prawns, parsley and lemon juice, toss to coat. Serve sizzling prawns with sliders, mayonnaise, green and gold salsa and fresh watercress.

Serves 4.