Chargrilled Buterflied Prawns & Warm Broccoli Salad

A tasty prawn treat served with a broccoli salad making for a wonderful light dish.


  • 16 jumbo prawns (shell on, heads removed)
  • 2 limes (finely grated zest and juice)
  • 2 large red chillies (de-seeded and finely diced)
  • 2 tsp grated, fresh ginger
  • 4 garlic cloves, finely chopped
  • 4 tblsp extra virgin olive oil
  • salt and freshly ground black pepper
  • for the warm broccoli salad:
  • 1 small onion (grated)
  • 4 anchovy fillets (mashed)
  • 2 tsp capers (rinsed and chopped)
  • juice of 1/2 lemon
  • 3 tblsp extra virgin olive oil
  • 1 tsp chopped mint
  • 300 g broccoli (broken into small florets)
  • freshly ground black pepper


  1. Cut the prawns along the back.
  2. Turn them over, open them out and press flat. Remove the intestinal tract. The prawns are now 'butterflied'.
  3. Arrange the prawn's cut-side up on a tray, and sprinkle with the lime zest and juice, chilli, ginger, garlic, and some salt and pepper.
  4. Drizzle with oil, cover and allow marinating in the fridge for thirty minutes.
  5. Remove from fridge thirty minutes before cooking.
  6. Cook on a hot BBQ grill for two to three minutes shell-side down (in a rack, if you have one) until the shells are deep pink in colour, then turn and cook on the flesh side for thirty seconds.
  7. Serves at once.
  8. For the warm broccoli salad:
  9. In a bowl, combine the onion, anchovies, capers, lemon juice, olive oil and mint.
  10. Steam or cook the broccoli in plenty of boiling salted water for two to three until only just tender.
  11. Drain thoroughly, then season with pepper and toss with the prepared ingredients
  12. Serve at once.


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