Cook Out | Char-grilled prawns with quinoa tabbouleh

Chef Swapnil Kanwalu of Mumbai-based diner Tilt All Day shows us how to make a quick seafood appetizer

Char-grilled prawns with quinoa tabouleh

Serves 2

Ingredients

4 jumbo prawns with the shell on

3 tsp Dijon mustard

2 tsp garlic cloves, finely chopped

2 tsp parsley, finely chopped

10-15ml white wine

2 tbsp oil

Freshly ground black pepper, to taste

Salt, to taste

For the quinoa tabbouleh salad

3 tbsp quinoa, soaked in warm water

2 tbsp tomatoes, finely chopped

2 tbsp onions, finely chopped

2 tbsp mint, finely chopped

3 tbsp parsley, finely chopped

1 tbsp spring onions, finely chopped

2 tsp lemon juice

2 tsp olive oil

Freshly ground black pepper, to taste

Salt, to taste

For the garnish

2 tsp balsamic vinaigrette

Method

Clean and split the prawns down the back using a small, sharp knife. Marinate the prawns with a mixture of Dijon mustard, parsley, garlic, black pepper and salt, and keep in the refrigerator for a minimum of 15 minutes and up to 4 hours. Heat oil in a non-stick pan or a hot grill on medium-high heat, and cook the prawns for 2 minutes on each side or until they curl and change colour. Then pour in some white wine and allow the prawns to char on all sides.

For the quinoa tabbouleh salad, soak the quinoa in warm water for 10-15 minutes until the quinoa is tender and the water has been absorbed. In a small bowl, combine all the other ingredients for the salad and gently mix in the quinoa. Serve the prawns on a bed of the quinoa tabbouleh salad and drizzle with some freshly made balsamic vinaigrette.

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