Sizzling BBQ Garlic Butter Prawn Sliders with Aussie Green and Gold Salsa

BBQ garlic butter prawn sliders

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24 large green Australian prawns, peeled and deveined
Olive oil for brushing
100g butter
3 cloves garlic finely chopped
1 tablespoon finely chopped parsley
2 tablespoons lemon juice
12 brioche sliders
Mayonnaise to serve
Fresh watercress to serve

Green and Gold Salsa
4 large yellow tomatoes chopped
200g yellow cherry tomatoes cut into quarters
2 green chillies sliced
1 teaspoon caster sugar
2 teaspoons red wine vinegar
2 tablespoons olive oil
Sea salt and freshly cracked black pepper
1 cup coriander leaves
1 cup parsley leaves

METHOD
To make the salsa: 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,

Preheat a bbq or grill pan over high heat. Brush prawns with oil and place on the barbecue. Grill for 1-2 minutes each side. Heat butter in a large frying pan, add garlic and cook for 4 minutes or until it starts to turn golden. Add the chargrilled prawns, parsley and lemon juice, toss to coat. Serve sizzling prawns with sliders, mayonnaise, green and gold salsa and fresh watercress.

This recipe is also available in a free print-at-home recipe book.

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