This Crisp Saltbush & Pepper Tiger Prawns with Roasted Green Chilli Salsa recipe is the ideal start to an Easter feast. Delectably crispy, these prawns promise to be a sure-fire favourite among your friends and loved ones!
Serves 6-8
Prep time and cook 50 mins
Ingredients
500 gm rock salt
1 bunch saltbush (optional)
80 ml (⅓ cup) olive oil
1 tbsp sea salt flakes
3 tsp cracked black pepper
2 tsp ground white pepper
1 kg green tiger prawns
Char-grilled lime cheeks, to serve
Roasted green chilli salsa
3 long green chillies
1 large spring onion, finely chopped
2 garlic cloves, crushed
Finely grated zest and juice of 2 limes
⅓ cup olive oil
½ tsp raw sugar
1½ cups parsley leaves, finely chopped
Method
1. For roasted green chilli salsa, place chillies onto an air-fryer tray. Roast chilli for 6-8 minutes at 190°C until skins have blistered and split. Remove and place in a bowl covered with a plate for 10 minutes, to allow skins to be removed easily. Peel off skins, remove seeds and stem and discard; finely chop. Combine with remaining ingredients and 1 tbsp water. Season to taste and set aside.
2. Line each air-fryer tray with baking paper. Divide rock salt and saltbush among trays.
3. Combine oil, salt and peppers in a large bowl. Add prawns and toss to coat.
4. Working in batches, lay prawns in a single layer onto each tray. Set to air-fry at 190°C. Cook for 5 minutes or until prawns are bright red and cooked through. Keep warm while cooking the remaining.
5. Serve prawns with chilli salsa and char-grilled lime cheeks.
More Easter Lunch Recipes
Looking for more recipe ideas for your Easter feast? Check out these delightful ideas:
Porchetta + Potato Gratin + Roasted Vegetables Easter Recipes
Dark Chocolate Hot Cross Bun Cake Easter Recipe
Millionaire’s Shortbread with Espresso Caramel Easter Recipe